KOURAMBIATHES (GREEK COOKIES)
A traditional Greek shortbread cookie. Adds a good flavor to any holiday!
Provided by Becky Marti
Categories World Cuisine Recipes European Greek
Time 45m
Yield 16
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease baking sheets.
- In a medium bowl, cream the butter, egg yolk and anise extract until light. Stir in the 1/4 cup confectioners' sugar and flour until blended.
- Shape dough into crescents and place 2 inches apart on the prepared baking sheets.
- Bake in preheated oven just until bottoms and edges begin to brown, 15 to 20 minutes. Dust heavily with confectioners' sugar before they are completely cool.
Nutrition Facts : Calories 194.4 calories, Carbohydrate 19.3 g, Cholesterol 43.3 mg, Fat 12 g, Fiber 0.5 g, Protein 2.3 g, SaturatedFat 7.4 g, Sodium 82.7 mg, Sugar 4.4 g
KOURAMBIEDES (A GREEK CHRISTMAS COOKIE)
Basically a Greek butterball cookie recipe. These, with Melomakarona, are found in every Greek home during the Christmas Holidays. I go through phases. One year, or for a couple of years, these are my favourites, then Melomakarona are, and I keep switching back and forth. They're both wonderful! These keep wonderfully, long after Christmas is over, if any are left.
Provided by evelynathens
Categories Dessert
Time 30m
Yield 30-40 cookies, 30-40 serving(s)
Number Of Ingredients 12
Steps:
- Cream the butter and sugar in a mixer for 15 minutes, until it begins to turn white. Mix in the baking powder, baking soda and salt.
- Add the egg yolks, the brandy, vanilla extract, and gradually add the flour, until you have a dough that is neither too soft nor too firm (you may need to add slightly more than the amount I've written); stir in the almonds.
- Let the dough stand for an hour at room temperature, covered with a clean dish towel.
- Next, with small amounts (about 1 1/2 teaspoons of dough), shape small rounds by gently rolling the dough around between the palms of your hands.
- Arrange the round cookies on a buttered pan and flatten ever so slightly on top with your hand.
- Bake at 350F for 15-20 minutes.
- Immediately upon removing the kourambiedes from the oven, sprinkle them with rose water (or orange water or ouzo. I do this by putting a small amount of the liquid in a bowl, wetting my fingertips, and shaking the droplets over the hot cookies a few times. The scented water or ouzo gives the cookies a very delicate fragrance).
- Roll the hot cookies in icing sugar to cover and let cool.
- When cool, arrange on a pretty holiday platter, sieving more icing sugar between the cookie layers to give a snowdrift effect.
Nutrition Facts : Calories 215.8, Fat 16.3, SaturatedFat 8.2, Cholesterol 43.6, Sodium 184.7, Carbohydrate 15.1, Fiber 1.1, Sugar 4.3, Protein 3
KOURABIEDES (GREEK BUTTER COOKIES)
I had to bake something from my heritage for school. So, I made this heavenly kourabiedes recipe. -Rebecca Sprague, St. Louis, Missouri
Provided by Taste of Home
Categories Desserts
Time 1h
Yield about 5 dozen.
Number Of Ingredients 6
Steps:
- Preheat oven to 400°. In a large bowl, beat butter and 1/2 cup confectioners' sugar until blended. Beat in egg yolk and vanilla. In another bowl, whisk flour and baking powder; gradually stir into butter mixture until blended (mixture will be crumbly). , Shape heaping tablespoons of dough into crescents. Place 1 in. apart on ungreased baking sheets. Bake 12-15 minutes or until edges are lightly browned. Remove from pans to wire racks to cool 15 minutes., Place remaining sugar in a small bowl. Toss slightly cooled cookies in sugar; return cookies to wire rack to cool completely. , Toss cookies in sugar once more before serving. Store in an airtight container, adding any remaining confectioners' sugar to cover cookies.
Nutrition Facts : Calories 128 calories, Fat 6g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 3mg sodium, Carbohydrate 17g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
GREEK CHRISTMAS COOKIES (KOURAMBIEDES)
Provided by Alex Guarnaschelli
Categories dessert
Time 1h20m
Yield 3 1/2 dozen cookies
Number Of Ingredients 8
Steps:
- In the bowl of an electric mixer fitted with the whisk attachment, combine the butter and salt and whip until light and fluffy, 3 to 5 minutes. Add the sugar, egg, brandy, and vanilla and beat until all of the ingredients are integrated. With the mixer on low speed, gradually add sifted flour to the butter mixture. Using a rubber spatula, remove the dough and transfer it onto a piece of waxed paper or parchment. Refrigerate for about 45 minutes before rolling.
- Preheat the oven to 350 degrees F.
- After the dough has cooled, pinch off small pieces and roll them into about 1-inch balls. Place them in a single layer with space in between each, on a greased baking sheet. Repeat the process until all of the cookie dough has been rolled. Place a clove in the center of each cookie. Alternatively, shape the ball into half moons with a clove in the center of each.
- Place the sheets in the oven and bake until the cookies are just slightly brown, about 15 minutes. Allow them to cool thoroughly, and then roll them in powdered sugar.
KOURABIEDES I
Buttery Greek crescent shaped cookie.
Provided by Ceil Wallace
Categories World Cuisine Recipes European Greek
Yield 18
Number Of Ingredients 10
Steps:
- Sift flour with baking powder. Set aside.
- Cream butter and gradually add sugar and beat until fluffy. Add egg yolk, brandy and vanilla. Beat again until very light. Stir in almonds.
- Blend in flour mixture, mix to form a soft, smooth dough. Chill 30 minutes or until it can be handled easily.
- Preheat oven to 325 degrees F (170 degrees C).
- Shape level tablespoonfuls of dough into crescent-shapes. Place 1 inch apart on ungreased cookie sheet. Insert whole clove into center of each. Bake for 25-30 minutes or until light...do not brown. Cool on rack. Dust generously with confectioners' sugar.
Nutrition Facts : Calories 193.8 calories, Carbohydrate 16.5 g, Cholesterol 38.5 mg, Fat 12.8 g, Fiber 1.4 g, Protein 2.7 g, SaturatedFat 6.7 g, Sodium 93.4 mg, Sugar 4.1 g
GREEK BUTTER COOKIES (KOURABIEDES)
Traditionally baked for Christmas and Easter festivities, these buttery shortbread cookies call for a trio of classic Greek ingredients: almonds, honey, and a special liqueur made from the resin of the mastic tree.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 45
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees. Sift together flour, almonds, confectioners' sugar, and salt into a medium bowl.
- In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and honey on medium speed until fluffy. Beat in vanilla and lemon zest. (It may not come together fully until you add flour mixture.) Reduce speed to low; gradually beat in flour mixture, alternating with mastiha.
- Scoop 1 tablespoon of dough; roll into a ball. Transfer to a parchment-lined baking sheet. Repeat with remaining dough, spacing 2 inches apart. Bake until brown around edges, about 20 minutes. Transfer sheets to wire racks; let cool completely. Roll cookies in confectioners' sugar until thoroughly coated. Cookies can be stored in an airtight container at room temperature up to 1 week.
KOURABIEDES: GREEK FESTIVE COOKIES
Steps:
- Preheat oven to 350 degrees F.
- Grease a large baking sheet lightly with butter or cooking spray.
- Fry or bake slivered almonds until a light golden brown.
- Beat butter in blender or with a hand mixer on high for 20 to 30 minutes until white, light and creamy. Add the egg and yolks one at a time mixing well to incorporate.
- Add 1 cup powdered sugar, vanilla, optional gum powder, rose water, ouzo and then almonds.
- Next sift together baking powder and flour. Slowly add to mixture,
- The final dough should be soft and easy to work with. So now form them into small balls -- about a fist-full. Form like dumplings and imprint thumb on all sides of the cookie.
- Bake for 10 to 20 minutes until light golden brown. Immediately splash with hand a mixture of 1/4 cup water and 1/2 cup rose water.
- Finally, place cookies on a serving tray and use a sifter to sprinkle powdered sugar on cookies until coated.
- Then say, "Hopa" and enjoy with friends and family!!!
KOURABIEDES (GREEK COOKIES)
This came from my Grandfather who was Greek. These cookies are a tradition amoung Greek people and are served as a good luck token, at weddings, Baptisms, and other celebrations
Provided by Skip Weiss
Categories Dessert
Time 1h20m
Yield 48 cookies
Number Of Ingredients 7
Steps:
- Melt butter over medium heat, bring to a boil and stir occasionally.
- Remove and allow to stand until foam forms on top.
- Remove foam with spoon and gently pour into a bowl leaving sediment in pot.
- Place bowl in refrigerator until butter is firm, but not hard.
- then beat until very light and creamy add 1 cup sugar, egg yolk and anisette.
- Continue to beat, add flour 1 cup at a time working last cup by hand.
- Dough should be soft but not sticky if needed add the extra flour a little at a time.
- Form into 1" balls and place on ungreased cookie sheet.
- Bake for 15-20 minutes at 350F degrees.
- Cookies will be set but not brown.
- Sift half of the powdered sugar on a large sheet of waxed paper.
- Place warm cookie on sugar and sift rest of powdered sugar on top and sides.
- Cool thoroughly before serving.
Nutrition Facts : Calories 153.2, Fat 7.9, SaturatedFat 4.9, Cholesterol 24.3, Sodium 1.5, Carbohydrate 19.9, Fiber 0.3, Sugar 11.7, Protein 1.2
GREEK BUTTER COOKIES (KOURAMBIEDES)
Provided by Moira Hodgson
Categories dessert
Time 50m
Yield About 60 cookies
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. With an electric mixer, whip the butter until creamy. Add the egg, vanilla extract, baking powder, sugar and nuts. Mix thoroughly.
- Add the flour until the dough becomes too stiff to beat with a mixer. By hand, add flour and knead until dough is smooth and rolls off your fingers without sticking.
- Roll the dough out by hand into a cylinder roughly one inch in diameter and eight inches long. Cut diagonally into one-and-a-half-inch pieces. Bake for 25 to 30 minutes, or until the bottoms of the cookies are golden brown. Let the cookies cool and sprinkle them generously with confectioners' sugar.
Nutrition Facts : @context http, Calories 85, UnsaturatedFat 2 grams, Carbohydrate 6 grams, Fat 6 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 4 grams, Sodium 14 milligrams, Sugar 0 grams, TransFat 0 grams
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