Greek Cognac Cookies Food

MELOMAKARONA RECIPE (GREEK CHRISTMAS HONEY COOKIES)

Steps:

• To prepare this melomakarona recipe start by making the syrup first. In a pot add all the ingredients for the syrup, besides the honey and bring to the boil. Boil for 3-4 minutes, until the sugar has dissolved and remove from the stove. Stir in the honey and set aside to cool completely.
• Prepare the dough for the melomakarona. In a bowl add the semolina, flour and baking powder and mix with a whisk to combine.
• In another large bowl add the orange juice, the cognac, the sugar and spices (nutmeg, cinnamon, clove, vanilla) and mix. Add the baking soda and whisk immediately for 5-10 seconds until the ingredients combine and the baking soda dissolves and starts to foam. Pour in the bowl the water, the oil, the orange zest and honey and whisk to combine.
• Now it's time to combine the two mixtures. Add the mixed flour, semolina and baking powder (from step 2) in the bowl with the rest of the ingredients from step 3 and start kneading the dough for the melomakarona. Knead the dough for the melomakarona using your hands, until the ingredients combine and the dough is smooth and soft and slightly sticky. Be careful not to overwork the dough as they will become tough.
• . Layer the bottom of 4 large baking trays with parchment paper and start shaping the melomakarona. Pinch a portion of dough about the size of a walnut - 30g / 1oz and shape with your palms into a smooth oblong shape, like a small egg. Place on the baking tray, push lightly the top with a fork and pierce three times on top about half way through the dough. Continue with the rest of the dough.
• Depending on how large on oven you have when your first two trays are ready you can start baking them. Place the baking trays with the melomakarona in the oven and bake for approx. 15-20 minutes, until the melomakarona are lightly and evenly browned and cooked through. If you've made them bigger, you'll need to bump up the cooking time!!
• When the melomakarona come out of the oven, dip them immediately in the cold syrup, flipping them with a slotted spoon to absorb the syrup for approx. 10-20 seconds, depending on how syrupy you like them. Remove the cookies using a slotted spoon, place on a platter and sprinkle with chopped walnuts.
• While you are dipping your first couple of tray in the syrup add the next two in the oven to bake. Don't forget to set your timer!!
• Store the melomakarona at room temperature in an airtight container. They will keep for all your Christmas Holidays!

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

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.

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 COGNAC COOKIES

Steps:

• Place butter in mixer bowl and mix until smooth.
• Scrape down sides and gradually add the sugar, and blend until well incorporated.
• Scrape down sides and add the egg yolk and cognac, and mix well.
• Gradually add the flour and mix until well combined.
• Cover with waxed paper or plastic wrap and refrigerate at least 3-4 hours, or freeze up to 2 weeks.
• Preheat oven to 325º.
• To form the cookies, break off small pieces and roll into 1-inch balls.
• Place on ungreased cookie sheet.
• Bake until very lightly browned, about 20-25 minutes.
• Cool for 2 minutes and remove to a rack.
• When cooled, sprinkle with additional confectioners' sugar.

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.

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.

KOURAMBIATHES (GREEK COOKIES)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease baking sheets.
• In a medium bowl, cream the butter, egg yolk and anise extract until light. Stir in the 1/4 cup confectioners' sugar and flour until blended.
• Shape dough into crescents and place 2 inches apart on the prepared baking sheets.
• Bake in preheated oven just until bottoms and edges begin to brown, 15 to 20 minutes. Dust heavily with confectioners' sugar before they are completely cool.

CITRUS & SPICE COOKIE TWISTS (KOULOURAKIA PORTOKALIOU)

Steps:

• In a bowl, whisk together the flour, baking soda, and baking powder.
• In a large mixing bowl, beat together the olive oil, sunflower oil, sugar, and grated peel, and add all remaining ingredients except the flour mixture. Combine well.
• Add the flour slowly, mixing with pastry hooks or by hand to make the dough. The dough is ready when it pulls away from the sides of the mixing bowl or when it no longer sticks to the hands.
• Preheat oven to 340°F (170°C).
• Take small pieces of dough, roll by hand into ropes and form into shapes: spirals, figure eights, pretzel shapes, etc.
• Place on ungreased cookie sheets leaving space between, and bake at 340°F (170°C) for 35-45 minutes, until lightly browned. Test for doneness. Cookies should be lightly browned and wonderfully crumbly all the way through.
• Cool on racks completely. When thoroughly cooled, store in cookie tins or glass containers with tightly-fitting lids, or freeze in plastic bags.

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.