Kourambiethes Greek Butter Cookies Recipes
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.
KOURAMBIETHES (GREEK BUTTER COOKIES)
Make and share this Kourambiethes (Greek Butter Cookies) recipe from Food.com.
Provided by Cleanfreshcuisine
Categories Dessert
Time 32m
Yield 36 Cookies, 36 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees.
- Beat together butter and the 4 Tablespoons of powdered sugar until light and fluffy, about 3 to 4 minutes.
- Beat in egg. Add whiskey, vanilla and almond extract. Beat well. Sift together flour, baking powder and baking soda. Add to mixture; stir in, do not beat. Dough should be soft but not sticky.
- Pinch off one inch balls of dough and shape into crescents. Place on an ungreased cookie sheet and bake for 10 to 12 minutes or until bottom is lightly browned.
- Place cookies on wire rack and let cool for about 5 to 6 minutes. Roll in additional powdered sugar. This easy recipe makes 3 dozen cookies.
Nutrition Facts : Calories 97.8, Fat 5.4, SaturatedFat 3.3, Cholesterol 18.7, Sodium 76.2, Carbohydrate 10.3, Fiber 0.3, Sugar 0.9, Protein 1.5
KOURABIETHES - GREEK BUTTER COOKIES
A recipe I found on Whippedtheblog.com. Here is what is stated about the cookies: "These Greek little balls of heaven are a Christmas special. My husband who is half Greek makes them every year. In the bakeries of Greece, the Kourabiethes are piled up high and deep and look like a mound of little snowballs. My trusty, old-school Greek cookbook reads, "Kourabiethes are the national cookies of the Greeks for Christmas and New Year's Day."
Provided by diner524
Categories Dessert
Time 30m
Yield 30-40 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Mix butter and 1 cup sugar until very light and fluffy. stir in egg yolk and brandy. Mix sifted flour and baking powder in a separate bowl. Mix in the flour and baking powder a little at a time until dough no longer sticks to your fingers. If you are adding the almonds, chop them up into fine pieces. Mix them in while mixing in flour, accomodating for the extra ingredient and not letting the cookies get too dry. Knead well until dough is smooth and can easily be rolled into balls. Take small pieces of dough and shape into balls or small crescents. Place on parchment paper on a baking sheet or on a lightly greased sheet. Bake for about 15-20 minutes or until very light brown. While still warm, brush very lightly with orange flower or rose water. Roll in confectioner's sugar and set on a tray or plate. Use the remaining sugar to sift over top until well covered.
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EASIEST HOMEMADE KOURABIEDES RECIPE (CHRISTMAS GREEK …
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4.9/5 Total Time 30 minsCategory DessertCalories 196 per serving
- Preheat the oven to 200C / 390F. To prepare this kourabiedes (kourambiethes) recipe start by roasting the almonds. Place the roughly chopped almonds (150g/ 6 ounces) or almond silvers on a baking tray and sprinkle with some water. Bake them for 7-8 minutes, until roasted, being careful not to burn them. Set aside or put in the fridge to cool.
- In a blender, add the raw almonds (50g/ 1.8 ounces) or the pistachios and blend, until powdered. Set aside.
- In a food processor, add the cold butter and sugar; mix for about 10 seconds, until the butter ‘breaks’ and is completely dissolved. Add the powdered almonds, a pinch of salt, the rosewater and the vanilla extract; mix for 10-20 seconds, until combined. At the end, add the baking powder and flour and mix again for 10-15 seconds.
- Place the mixture in a large bowl and add the roasted almonds; blend lightly with your hands. For the kourabiedes to remain fluffy, it is important that the butter doesn’t warm up and melt. So wait for a while for the roasted almonds to cool, before adding them to the butter mixture.
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