Greekcognaccookies Recipes

GREEK HONEY COOKIES (MELOMAKARONA)

Steps:

• Cream butter and oil until completely mixed, add confectioner's sugar, add orange juice slowly, add vanilla, cinnamon, cloves, nutmeg, add 2 cups flour and beat, add two more cups flour, and then add the rest. You may not need all of the flour, just don't let it get too thick, knead the dough lightly in the bowl.
• Using teaspoon, scoop out some of the dough and roll in your palms and flatten slightly in your hands. Bake at 350 for 25 minute and cool.
• Boil syrup ingredients for 5 minute in LARGE saucepan, as it will foam up, then dip each cake (I do several at one time) in the saucepan, turning a couple of times with a wooden spoon, place the cookies on waxed paper and sprinkle with walnut and cinnamon mixture. Cool completely before storing. Best stored in tins. These cookies will keep in tins for a couple of months, but I can't stay out of them long enough to last that long!

GREEK COOKIES WITH CONFECTIONERS' SUGAR (KOURABIEDES)

Steps:

• Preheat oven to 350°F.
• Whip butter until white.
• Slowly add sugar, vanilla, and brandy.
• Gradually add flour, 1 cup at a time.
• Shape cookies by rolling into balls (about the size of a meatball), then gently press your thumb into the top of the cookie and twist slightly.
• This will help flatten the cookie just a bit.
• Place cookies on a cookie sheet and bake for 20 minutes or until the cookies are sand colored.
• Sift confectioner's sugar onto a large sheet of wax paper.
• Upon removing cookies from oven, carefully place on sugar and sift additional sugar to cover the tops and sides of cookies.

GREEK COOKIES

Steps:

• Cream butter or margarine with sugar; add egg yolk and cognac.
• Mix well.
• Gradually add flour; chill 3-4 hours.
• Shape into 1-inch balls.
• Insert a whole clove in top of each.
• Bake on ungreased cookie sheet at 325°F for 20-25 minutes.
• Cool.
• Dust with sifted confectioners' sugar.
• Makes about 4 dozen cookies.

GREEK HOLIDAY COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add 2 eggs; beat well. Beat in orange juice and vanilla. Combine the flour, baking powder and baking soda; gradually add to creamed mixture. Cover and refrigerate for 1 hour or until easy to handle., Roll dough into 1-1/4-in. balls. Shape each into a 6-in. rope; fold in half and twist twice. Place 2 in. apart on ungreased baking sheets. , In a small bowl, beat the remaining 2 eggs; brush over dough. Bake at 350° for 7-12 minutes or until edges are golden brown. Remove to wire racks.