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.
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
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.
MARY'S KOURAMBIEDES
Mary, a family friend, makes great kourambiedes. They are a little different because they use semolina. I really love them, I eat each time 2 pieces! A good thing that Christmas are once a year!
Provided by katia
Categories Dessert
Time 1h10m
Yield 30 serving(s)
Number Of Ingredients 9
Steps:
- Boil the almonds in a pot with water for 5 minutes.Then peel them and cut in quarters.
- Beat the butter with the sugar until its gets "white". Then add the egg yolk the vanilla,the semolina,the brandy and the almond pieces.
- Then add the flour little by little. Make a soft but not sticky dough.
- Next, using small amounts (about 1 1/2 teaspoons of dough), shape in crescent shapes by gently rolling the dough around between the palms of your hands.
- Bake in a prehetead oven at 350F for 15-17 minutes.
- Dust them with the remaining powdered sugar when they are still hot.
Nutrition Facts : Calories 250, Fat 9.5, SaturatedFat 4.5, Cholesterol 24.1, Sodium 64.2, Carbohydrate 37.9, Fiber 1.2, Sugar 21.2, Protein 3.4
KOURAMBIETHES
Provided by Michael Symon : Food Network
Categories dessert
Time 1h30m
Yield about 3 1/2 dozen cookies
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F.
- Beat butter for 10 minutes with electric mixer until very light and creamy. Beat the egg yolks and vanilla in a separate bowl until lemon-colored, 1 minute. Add 1/2 cup sugar and beat for 10 minutes. Add egg mixture to butter and add brandy and the flour, a little bit at a time, until dough is soft.
- Shape tablespoonfuls of dough into small crescents or balls and place on an ungreased baking sheet. Bake until very lightly browned, about 25 minutes. Cool for about 10 minutes on the baking sheets. Sprinkle liberally with sifted confectioners' sugar while the cookies are still warm. Continue to cool to room temperature.
- Cook's Note: If the dough gets too warm and sticky while rolling the balls, re-chill it before continuing.
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