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.
KOULOURAKIA - GREEK BUTTER COOKIES
Koulourakia (or Koulouria) are one of the most revered traditional Greek desserts. Growing up in a Greek community, friends always offer the sweet butter-based cookies as a casual afternoon snack; they are also fixtures at every celebration, and on every holiday spread. Koulourakia are most often associated with Easter, but I don't think I've attended a holiday party in a Greek household where they didn't make an appearance.
Provided by Christina Xenos
Categories Breakfast
Time 1h55m
Yield 80+ cookies
Number Of Ingredients 15
Steps:
- Cream butter until light and fluffy.
- Add sugar and beat the mixture until it lightens in color and is creamy.
- Add the eggs one at a time, beating well after each one. Stop mixer and scrape down bowl.
- Add the whisky, vanilla, and orange juice.
- Turn mixer tow low speed. Combine the baking powder, baking soda, and salt with 1 cup of flour, and add it to the mixer. Scrape down bowl.
- Gradually beat in 3-4 additional cups of flour until a soft dough forms and the dough starts to release from the sides of the bowl. You want it to be a soft - not stiff dough - so once it starts pulling away from the sides of the mixing bowl, stop adding flour.
- Cover in plastic and let rest for 30 min. This step can be done a day ahead. Resting and refrigerating the dough is essential, or else you won't be able to roll out the cookies.
- Once the dough has chilled, form the cookies by taking a heaping teaspoon of dough and rolling it into a 5 to 6-inch long piece. Fold in half and twist together.
- Place 1 inch apart on a parchment or greased foil- lined baking sheet. Continue until all twists are formed.
- Whisk together 1 large egg with 1 tablespoon milk and glaze cookies with a pastry brush. Top with sesame seeds (optional).
- Bake in a pre-heated 350-degree oven for 15 to 25 minutes, or until golden in color. If you're baking multiple cookie sheets at once, place one on the top rack and one underneath and switch half way through.
- Remove to a rack and cool. Store in covered containers.
Nutrition Facts : Calories 74.28 kcal, Fat 3.92 g, TransFat 0.14 g, Cholesterol 15.81 mg, Carbohydrate 8.68 g, Protein 1.08 g, Fiber 0.24 g, Sugar 3.2 g, SaturatedFat 2.29 g, Sodium 40.8 mg
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
When I was little I used to live next to a Greek family, who would make these cookies year round, and give tins of them to neighbors around Christmas.
Provided by GODGIFU
Categories World Cuisine Recipes European Greek
Time 20m
Yield 48
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease cookie sheets.
- In a medium bowl, cream together the butter, sugar and egg until smooth. Stir in the vanilla and almond extracts. Blend in the flour to form a dough. you may have to knead by hand at the end. Take about a teaspoon of dough at a time and roll into balls, logs or 'S' shapes. Place cookies 1 to 2 inches apart onto the prepared cookie sheets.
- Bake for 10 minutes in the preheated oven, or until lightly browned and firm. Allow cookies to cool completely before dusting with confectioners' sugar.
Nutrition Facts : Calories 73.9 calories, Carbohydrate 8.9 g, Cholesterol 14 mg, Fat 4 g, Fiber 0.2 g, Protein 0.8 g, SaturatedFat 2.5 g, Sodium 28.8 mg, Sugar 4.4 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.
FRAN'S GREEK BUTTER COOKIES
When I was a little girl one of my favorite teachers taught me this wonderful recipe.
Provided by Jessica
Categories World Cuisine Recipes European Greek
Yield 12
Number Of Ingredients 8
Steps:
- Cream butter, add sugar gradually cream until smooth. Blend in flour. Stir in nuts, water, and vanilla. Mix well.
- Shape into small 1 inch balls, press down while pressing in 1 whole clove on ungreased baking sheet.
- Bake at 350 degrees F (175 degrees C) for 20 minutes. While still warm roll into confectioners' sugar. If desired roll again when cooled.
Nutrition Facts : Calories 308.3 calories, Carbohydrate 24.7 g, Cholesterol 40.7 mg, Fat 22 g, Fiber 2 g, Protein 4 g, SaturatedFat 10.3 g, Sodium 116.4 mg, Sugar 6.3 g
WORLD'S BEST BUTTER COOKIES
I tested 8 different butter cookie recipes, looking for the "perfect" butter cookie. It had to be buttery, a little crumbly (like shortbread), and not too sweet. This is the winner. I think these are the Worlds Best Butter Cookie, courtesy of Chef Alice Medrich.
Provided by P48422
Categories Dessert
Time 33m
Yield 48 cookies
Number Of Ingredients 6
Steps:
- Beat the butter, sugar, salt and vanilla together until smooth and creamy.
- Mix in the egg yolk until well incorporated, scraping down the sides of the bowl at least once.
- Add the flour and mix just until incorporated.
- Scrape onto a lightly floured board and knead a few times, just until the dough smooths out.
- Turn onto a sheet of plastic wrap and roll into a log, wrap up and refrigerate for several hours or freeze.
- Before baking, preheat the oven to 325°F.
- Line your baking sheets with parchment.
- Slice the dough into slices about 1/8" thick and place them on the sheets about an inch apart (they won't be spreading very much, but they need air room around each cookie).
- Bake until JUST beginning to turn golden around the edges, about 16-18 minutes.
- Note: you can do many things with these cookies.
- You could roll the dough out and cut shapes.
- You could slice them even thinner and sandwich them with chocolate or jam or lemon curd.
- You could make them and then dip them half into chocolate.
- You could just make them and eat them, which is my favorite.
- Whatever you do, they will be delicious.
Nutrition Facts : Calories 66.5, Fat 4, SaturatedFat 2.5, Cholesterol 14, Sodium 12.9, Carbohydrate 7.1, Fiber 0.1, Sugar 3.1, Protein 0.6
GREEK BUTTER COOKIES (KOURABIEDES)
These cookies will practically melt in your mouth. Most people make them in a crescent shape, but I like to make mine round. It makes the cookie a little smaller, thus less calories.
Provided by Greekgal
Categories Dessert
Time 1h20m
Yield 55 cookies
Number Of Ingredients 8
Steps:
- Cream butter until light and fluffy, it starts looking whitish. Mix in the 1/4 C powdered sugar and egg yolks, creaming well. Add brandy, mix in almonds.
- Sift flour, measure and sift again with baking powder. Gradually add dry ingredients, mixing until smooth.
- Use a teaspoon to pinch off pieces of dough the size of a walnut and shape into crescents or flatten into rounds. I roll them in my hand. Place on a ungreased baking pan. Place one whole clove in the center of each round. Bake at 325 for 30 minutes or until very lightly browned. Remove from oven and let cool on a rack for 5 minutes.
- Sift a 1/8 inch thick layer of powdered sugar over waxed paper and transfer cookies to it. Sift more sugar over the top to cover. Let stand until cool, then store in a tin. They are much much better if you can stand to wait a few days before eating them, but I never can.
GREEK BUTTER COOKIES
This recipe comes from All Recipes. It is from a Greek family who used to live next door and made these every year to give to neighbors. Posted for Zaar World Tour 4.
Provided by Lavender Lynn
Categories Dessert
Time 20m
Yield 48 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees Fahrenheit.
- Grease cookie sheets.
- In a medium bowl, cream together the butter, sugar and egg until smooth.
- Stir in the vanilla and almond extracts.
- Blend in the flour to form a dough. You may have to knead it by hand at the end.
- Take about a teaspoon of dough at a time and roll it into balls, logs or S shapes.
- Place cookies 1 to 2 inches apart onto the prepared cookie sheets.
- Bake for 10 minutes in the preheated oven, or until lightly browned and firm.
- Allow cookies to cool completely.
- Dust with confectioners' sugar.
Nutrition Facts : Calories 73.9, Fat 4, SaturatedFat 2.5, Cholesterol 14, Sodium 35.4, Carbohydrate 8.9, Fiber 0.2, Sugar 4.4, Protein 0.8
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