Greek Butter Cookies Food

GREEK BUTTER COOKIES

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.

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.
• Copyright (c) 2007 Television Food Network, G.P., All Rights Reserved

GREEK BUTTER COOKIES (KOURABIEDES)

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.

GREEK BUTTER COOKIES

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.

KOULOURAKIA - GREEK BUTTER COOKIES

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.

KOURABIEDES, GREEK BUTTER COOKIES

Steps:

• In a bowl, sift the flour, baking powder and salt and set aside.
• In a bowl, cream the softened butter for 3 mts until light and airy. Add the icing sugar and beat for another 4-5 mts.
• Add vanilla extract, lemon zest, rose water and clove powder and mix well. Add the almond powder and mix till well combined.
• Finally add the flour in two batches and mix with a wooden spoon. Do not over beat or mix the mixture. You will have a soft dough. Refrigerate the soft dough for 15 mts.
• Shape the dough into small flattened balls. Make a small indent in the middle of each ball using your thumb. OR you shape the dough into moon shaped crescents as shown in the image above. Place them in a parchment lined cookie sheet/tray. Again refrigerate the shaped cookies in the oven for 15 mts while you pre-heat the oven at 175 C.
• Bake the cookies in the pre-heated oven for 15-18 mts. They will be soft on touch and will be pale in color and will not turn golden. Remove from oven when they are just beginning to change color.
• In a wide plate, add some icing sugar and place the warm cookies. Dust them with more powdered sugar till it coats well. Remember to dust the cookies when they are hot off the oven as the sugar will coat well when the cookies are warm.
• Place in an airtight container and they stay good for at least a week.

KOULOURAKIA RECIPE (GREEK EASTER COOKIES)

Steps:

• To prepare this traditional koulourakia recipe, start by mixing the butter and sugar. In a mixer's bowl add the sugar and butter (chopped) and mix for about 10-15 minutes, until the butter is creamy and fluffy. (Once starting to prepare this koulourakia recipe, make sure that the butter is at room temperature).
• In the meantime warm the milk until lukewarm and remove the pot from the heat. Add the ammonia and whisk until fully dissolved. Set aside.
• , whilst mixing, allowing time for each one to be absorbed, before adding another. Pour in the the vanilla extract, the orange zest and the milk & ammonia blend and mix to combine. Add the flour, a little bit at a time, whilst mixing, until the ingredients are combined and the dough is soft and not too sticky.
• Cover the dough for the koulourakia with some plastic wrap and set aside to rest for 30 minutes.
• Place the dough for the koulourakia on a clean working surface, take a small piece of dough and form long cords. Shape the koulourakia with your hands, giving them any shape you like.
• Line a large baking tray with parchment paper and place the koulourakia, leaving some distance between them as they will rise a lot when baked. For this koulourakia recipe, you will need approx. 4-5 large baking trays, depending on the size of the cookies you make.
• In a small bowl add the egg yolks and 1 tbsp water and whisk with a fork. Brush the top of the koulourakia and bake in preheated oven at 200C/400F fan for 15-20 minutes, until fully cooked and golden brown on the outside (or the ammonia would not have been fully used up).
• Let the koulourakia cool down completely on a cooling rack and store in airtight containers for up to three weeks.

KOULOURAKIA (GREEK BUTTER COOKIES)

Steps:

• Preheat oven to 350 degrees F.
• Line cookie sheets with parchment paper; set aside.
• In a large mixing bowl, cream butter& sugar until very light& fluffy.
• Add egg yolks, milk, baking powder, vanilla, cinnamon& baking soda; mix well.
• Gradually add flour, about 1 cup at a time, until dough is no longer sticky (dough should not stick to your hands, but should not be too dry).
• Dough should be easy to handle without chilling.
• Take a 1" lump of dough, and roll into a 6" log on work surface.
• Sprinkle a few sesame seeds on work surface; roll log over seeds.
• Form log into a ring or twist; place on parchment-lined cookie sheets.
• Brush each ring or twist with egg white.
• Bake 15-17 minutes or until light golden brown.
• Cool completely on wire rack.
• Store in airtight container.

KOURAMBIETHES (GREEK BUTTER COOKIES)

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.

KOULOURAKIA: GREEK BUTTER COOKIES

Steps:

• In a tabletop mixer with the paddle attachment, beat the butter with the sugar until fluffy.
• ​Add the vanilla extract and beat until incorporated.
• ​Beat the eggs and yolks with the sugar mixture until fluffy.
• ​Add the heavy whipping cream and beat well.
• ​Sift together the flour, salt, and baking powder.
• ​Zest the lemons over the flour mixture and mix to combine.
• ​Add the flour mixture in a few batches while the mixer is beating all of the ingredients on a low speed.
• ​Beat until well combined. Check the dough and add 1/2 cup more all-purpose flour if needed to form a dough that is soft but not sticky. Adding too much flour will create dry and hard cookies.
• Set aside and cover with a clean towel.
• ​Allow the dough to rest at room temperature at least 30 minutes.
• ​Preheat oven to 400 °F, 200 °C.
• ​Form the dough into walnut, or golf ball-sized rounds.
• Roll each round out into about 8-inch cylinders.
• Fold in half and twist until a braid forms.
• Place onto a baking sheet lined with parchment paper.
• Continue until all of the cookies are formed.
• ​To make the egg wash, combine the egg yolks with water and whisk well until smooth.
• ​Brush the egg wash over each cookie.
• ​Bake 20-30 minutes or until the cookies are golden brown. Rotate trays (place the bottom tray on the top rack and the top tray on the bottom for even baking) halfway through baking.
• Allow the cookies to cool completely.
• Store them in an airtight container.
• Serve with tea or coffee.
• ​Enjoy!

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.

KOURABIEDES (GREEK BUTTER COOKIES)

Steps:

• Preheat oven to 350 degrees. Beat butter in the bottom of a stand mixer on a medium-high speed for 20 minutes. Add egg and almond extract, mix until combined.
• Sift ½ cup powdered sugar, baking soda, flour and salt together in a large bowl. With the speed on low, add mixture a little bit at a time until completely incorporated. If the dough is too sticky, add a little bit more of flour.
• To Form: Roll about 2 tablespoons of dough into crescents and place on a baking sheet lined with parchment paper or silt pad. There is no need to place cookies very far apart, as they do not spread much. Bake for 15-20 minutes until very pale brown and cooked through.
• If serving cookies right away. Let them cool slightly and toss in powdered sugar. Serve within 24 hours. If you want to bake them and then serve later, store in an airtight container in the fridge (or we store them outside when it's cold). When ready to serve, pop in a warm oven until warm, then roll in powdered sugar. *These can be frozen for up to 3 months in an airtight container.

FRAN'S GREEK BUTTER COOKIES

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.

GREEK BUTTER COOKIES (KOURABIEDES)

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.

KOULOURAKIA (GREEK BUTTER COOKIES WITH SESAME)

Steps:

• Preheat the oven to 350 F.
• Serve and enjoy!

KOURABIETHES - GREEK BUTTER COOKIES

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.