Greekcookieswithconfectionerssugarkourabiedes Recipes

KOURABIEDES (GREEK BUTTER COOKIES)

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.

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.

KOURABIEDES I

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.

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 (GREECE): WALNUT SUGAR COOKIES

Steps:

• Preheat the oven to 350 degrees F.
• Toast the walnuts until golden brown and fragrant, about 6 minutes. Let cool, then chop about half of the nuts (you should have about 1/2 cup chopped). Pulse the remaining nuts in the food processor until finely ground (about 1/4 cup ground).
• Stir the flour, baking powder, salt and nuts together in a medium bowl. Set aside.
• In another medium bowl, beat the butter, sugar, egg yolk, brandy and vanilla extract together with an electric mixer on medium-high speed until the mixture gets light and fluffy, about 10 minutes.
• At low speed, stir in the nut mixture to make a crumbly dough. Cover the bowl and set dough aside at room temperature for 1 hour.
• Preheat oven to 350 degrees F. Line two baking sheets with parchment or coat with nonstick spray.
• With a tablespoon, scoop out 1-inch pieces of dough and roll into balls between the palms of your hands. Pinch the ends of the balls to make a football shape. Place the cookies on the prepared baking sheets. Bake until the cookies set and start to brown, about 18 minutes.
• Remove cookies from the oven and immediately sprinkle them lightly with the orange water. (If you don't have a brush, simply dip your fingers into the water and flick it over the cookies a few times.) Take care not to douse them, just enough for them to carry the scent of flowers.
• Put the confectioners' sugar in a bag, and add 5 to 6 of the warm cookies to it. Very gently toss the cookies to coat with sugar. Remove them from the bag and cool cookies on a rack. Repeat with remaining cookies. Serve.
• Busy baker's tips: Dough can be frozen for up to 2 weeks. Store baked cookies in an airtight container for up to 1 week. Baked cookies can be wrapped in plastic, then aluminum foil, for up to 2 weeks. To serve, let cookies come to room temperature before dusting with confectioners' sugar.
• Cook's Note: If you can't find orange flower water, try specialty stores or online.
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