Greek Cognac Cookies Recipes

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.

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.

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 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 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 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.