Greek Traditional Cookies Food

GREEK TRADITIONAL COOKIES

Steps:

• In a small saucepan on medium heat, mix the milk and the baking ammonia. Stir and just warm it up. Don't boil it. Set aside.
• In another smaller saucepan on low heat, melt 1/4 cup butter. Set it aside to cool. It will be used for kneading the dough.
• In a large mixing bowl or bowl of a stand mixer fitted with the whisk attachment, add egg whites and beat on medium speed for about 5 minutes until the mixture is shiny with stiff peaks. Set aside.
• Beat on medium speed, 1 cup softened butter, egg yolks, sugar, and vanilla extract until sugar is completely dissolved.
• Use a spatula to slowly and gradually incorporate the two mixtures (egg whites and egg yolk with butter-sugar). Add the milk and baking ammonia mixture and stir to incorporate.
• Keep 1 cup flour (it will be used for kneading the dough).
• Preheat oven to 392°F (200C°) and line a large cookie sheet with parchment paper.
• Add gradually the remaining 7 cups of flour to the main mixture about a half cup each time. First, use a spatula to incorporate and when the dough is firm use your hands. Grease your hands with the melting butter and pour gradually the rest in the dough. Mix well until all ingredients are well combined. If the dough is super sticky start using more flour. We need a sticky but not runny dough.
• If the dough is super sticky and you can hardly handle the dough, use more flour. You need only 1 teaspoon each time. Incorporate it and see if it needs more. Please note that the dough should be sticky but not runny. To see if the dough is ready, shape a cookie and if it keeps its form, you are good to go. Otherwise, add more flour.*
• Shape the cookies as desired but it is important that they are all pretty much the same size. Place them on the sheet leaving at least 1 ½ inches (4cm) space between them.
• Prepare the egg wash by mixing together egg yolks, milk, and water. Brush on top of each cookie.
• Bake for about 20-25 minutes until golden brown.

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.

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.