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
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.
ALMOND CRESCENT COOKIES
This is a recipe I make almost every Christmas. I got it from a coworker about 20 years ago. It's a big hit with those who like almonds.
Provided by staubenf
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 1h
Yield 24
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Beat butter and confectioners' sugar in a bowl using an electric mixer until smooth and creamy. Add vanilla extract, almond extract, and salt; mix briefly to incorporate. Gradually stir 3/4 cup plus 2 tablespoons flour into the creamed butter, add almonds, and mix until dough is just combined.
- Shape dough into tiny crescents; place on an ungreased baking sheet about 2 inches apart.
- Bake cookies in preheated oven until edges are golden, about 15 minutes. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Roll cookies in sifted confectioners' sugar when cooled.
Nutrition Facts : Calories 69.7 calories, Carbohydrate 5.6 g, Cholesterol 10.2 mg, Fat 4.9 g, Fiber 0.4 g, Protein 0.9 g, SaturatedFat 2.5 g, Sodium 39.5 mg, Sugar 1.8 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.
GREEK CRESCENT COOKIES
These have always been one of my favorites, we only make them at the holidays so they are special. The recipe came from my paternal grandma, who is half Greek.
Provided by JenniferK2
Categories Dessert
Time 10m
Yield 4 dozen
Number Of Ingredients 7
Steps:
- Sift flour once, add salt and sift again.
- Cream butter until light and fluffy. Add 6 tablespoons powdered sugar and vanilla; mix well. Add flour gradually, stirring until blended. Add nuts; mix well.
- Shape dough into rolls about 2 1/2 inches long and form into a crescent. Place on ungreased baking sheets.
- Bake at 350° 10-15 minutes until delicately browned.
- Remove from baking sheet onto rack and dust at once with powdered sugar.
Nutrition Facts : Calories 875.4, Fat 65.7, SaturatedFat 31, Cholesterol 122, Sodium 619.6, Carbohydrate 63.8, Fiber 3.6, Sugar 12.8, Protein 11.4
GREEK CRESCENT COOKIES
Make and share this Greek Crescent Cookies recipe from Food.com.
Provided by Chef Gorete
Categories Dessert
Time 18m
Yield 36 cookies
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F.
- In a large bowl combine the first four ingredients. Mix using an electric mixer for about 1 minute, blending well.
- Gradually add the flour at low speed until just combined, stir in the nuts.
- Cut pieces of the dough and roll into a crescent shape. Place about 1-2 inches apart on an ungreased cookie sheet.
- Bake at 350 F for 8 - 10 minutes, until firm to the touch but not brown. Do not overbake.
- While warm, roll the cookies in powdered sugar. Wait until they are completeley cool then roll again in powdered sugar.
Nutrition Facts : Calories 97.6, Fat 6.7, SaturatedFat 3.4, Cholesterol 13.6, Sodium 71.1, Carbohydrate 8.2, Fiber 0.5, Sugar 1.8, Protein 1.5
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- Use an electric mixer to beat the butter, sugar and orange zest in a large bowl until pale and creamy. Add egg, egg yolk, brandy and cinnamon. Beat until well combined.
- Add sifted flour, almond meal and baking powder. Using a wooden spoon, mix well. Shape tablespoons of mixture into crescents and place on trays leaving 5cm gaps between them to allow for spreading.
- Bake in the pre-heated oven for 15 to 20 minutes until golden, swapping trays back to front after about 10 minutes to enable even cooking. Remove from oven at the end of the cooking time. Cool on trays for 5 minutes before gently transferring them to a wire rack. While still warm, dust heavily with icing sugar. When cooled completely, store in an air tight container. Will keep well for a week or longer in the fridge.
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