Kourabiedes I Food
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.
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 (GREECE): WALNUT SUGAR COOKIES
These are a Greek celebration cookie - while they're most popular at Christmas, you also see them at weddings, Easter and other holidays as well. They're almost always served with a powdered sugar topping; at Christmas, it's traditional to stick a whole clove in the top to represent the gift of spices that the Three Wise Men brought to Bethlehem.
Provided by Food Network Kitchen
Categories dessert
Time 1h50m
Yield about 2 dozen cookies
Number Of Ingredients 11
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 KOURABIEDES COOKIES
From the Food Network Kitchens 12 Days of Cookies Around the World Cookie Platter. These are a Greek celebration cookie - while they're most popular at Christmas, you also see them at weddings, Easter and other holidays as well. They're almost always served with a powdered sugar topping; at Christmas, it's traditional to stick a whole clove in the top to represent the gift of spices that the Three Wise Men brought to Bethlehem. 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.
Provided by East Wind Goddess
Categories Dessert
Time 50m
Yield 24 cookies, 12 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 230.2, Fat 13, SaturatedFat 5.5, Cholesterol 37.8, Sodium 119.4, Carbohydrate 25.5, Fiber 0.9, Sugar 12.5, Protein 3
KOURABIEDES II
Given to me by my mother, who got the recipe from a Greek friend of hers.
Provided by ShanaLee
Categories World Cuisine Recipes European Greek
Yield 30
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (180 degrees C).
- Cream together butter, powdered sugar and almond extract. Add flour in steps (not all at one time).
- Knead with hands, shape into crescents. Bake for 20 minutes or until light brown. While warm, roll in confectioner's sugar.
Nutrition Facts : Calories 205.5 calories, Carbohydrate 20.4 g, Cholesterol 32.5 mg, Fat 12.5 g, Fiber 0.7 g, Protein 2.7 g, SaturatedFat 7.8 g, Sodium 2.2 mg, Sugar 1.4 g
KOURAMBIEDES (A GREEK CHRISTMAS COOKIE)
Basically a Greek butterball cookie recipe. These, with Melomakarona, are found in every Greek home during the Christmas Holidays. I go through phases. One year, or for a couple of years, these are my favourites, then Melomakarona are, and I keep switching back and forth. They're both wonderful! These keep wonderfully, long after Christmas is over, if any are left.
Provided by evelynathens
Categories Dessert
Time 30m
Yield 30-40 cookies, 30-40 serving(s)
Number Of Ingredients 12
Steps:
- Cream the butter and sugar in a mixer for 15 minutes, until it begins to turn white. Mix in the baking powder, baking soda and salt.
- Add the egg yolks, the brandy, vanilla extract, and gradually add the flour, until you have a dough that is neither too soft nor too firm (you may need to add slightly more than the amount I've written); stir in the almonds.
- Let the dough stand for an hour at room temperature, covered with a clean dish towel.
- Next, with small amounts (about 1 1/2 teaspoons of dough), shape small rounds by gently rolling the dough around between the palms of your hands.
- Arrange the round cookies on a buttered pan and flatten ever so slightly on top with your hand.
- Bake at 350F for 15-20 minutes.
- Immediately upon removing the kourambiedes from the oven, sprinkle them with rose water (or orange water or ouzo. I do this by putting a small amount of the liquid in a bowl, wetting my fingertips, and shaking the droplets over the hot cookies a few times. The scented water or ouzo gives the cookies a very delicate fragrance).
- Roll the hot cookies in icing sugar to cover and let cool.
- When cool, arrange on a pretty holiday platter, sieving more icing sugar between the cookie layers to give a snowdrift effect.
Nutrition Facts : Calories 215.8, Fat 16.3, SaturatedFat 8.2, Cholesterol 43.6, Sodium 184.7, Carbohydrate 15.1, Fiber 1.1, Sugar 4.3, Protein 3
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