Greek Cookies With Confectioners Sugar Kourabiedes Recipes

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KOURABIEDES (GREEK BUTTER COOKIES)



Kourabiedes (Greek Butter Cookies) image

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

1 pound unsalted butter, melted and cooled
3-1/2 cups confectioners' sugar, divided
1 large egg yolk
1 teaspoon vanilla extract
6 cups all-purpose flour
1/4 teaspoon baking powder

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.

GREEK BUTTER COOKIES (KOURABIEDES)



Greek Butter Cookies (Kourabiedes) image

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

2 1/2 cups unbleached all-purpose flour
3/4 cup slivered blanched almonds, toasted and finely chopped
3/4 cup confectioners' sugar, plus more for rolling
1/2 teaspoon kosher salt
2 sticks (1 cup) unsalted butter, room temperature
2 tablespoons honey, preferably Greek
1 tablespoon pure vanilla extract
2 teaspoons grated lemon zest
1/2 cup mastiha liqueur, such as Skinos

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.

KOURABIEDES (GREECE): WALNUT SUGAR COOKIES



Kourabiedes (Greece): Walnut Sugar Cookies image

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

3/4 cup walnuts
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1/2 cup confectioners' sugar
1 large egg yolk
1 tablespoon brandy
1 teaspoon pure vanilla extract
1 to 2 tablespoons orange flower water
3/4 cup confectioners' sugar

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



Greek Kourabiedes Cookies image

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

3/4 cup walnuts
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter, unsalted and softened
1/2 cup confectioners' sugar
1 large egg yolk
1 tablespoon brandy
1 teaspoon pure vanilla extract
1 -2 tablespoon orange flower water
3/4 cup confectioners' sugar

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

GREEK COOKIES WITH CONFECTIONERS' SUGAR (KOURABIEDES)



Greek Cookies With Confectioners' Sugar (Kourabiedes) image

These cookies were served at every church function and holiday meal as I was growing up. They are really lovely with a nice cup of tea. This is taken from one of my mother's favorite Greek cookbooks, "The Complete Book of Greek Cooking, The Recipe Club of St. Pauls Greek Cathedral".

Provided by diamonds4heather

Categories     Dessert

Time 40m

Yield 75 cookies

Number Of Ingredients 7

1 lb whipped butter (softened)
3/4 cup confectioners' sugar
2 teaspoons vanilla extract
2 tablespoons brandy or 2 tablespoons whiskey
4 1/2 cups all-purpose flour
confectioners' sugar (for dusting)
1 cup almonds, finely chopped (optional)

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.

KOURABIEDES (GREEK COOKIES)



Kourabiedes (Greek Cookies) image

This came from my Grandfather who was Greek. These cookies are a tradition amoung Greek people and are served as a good luck token, at weddings, Baptisms, and other celebrations

Provided by Skip Weiss

Categories     Dessert

Time 1h20m

Yield 48 cookies

Number Of Ingredients 7

1 lb sweet butter
1 lb powdered sugar
1 cup powdered sugar
1 egg yolk
1 ounce anisette
4 cups sifted flour
flour

Steps:

  • Melt butter over medium heat, bring to a boil and stir occasionally.
  • Remove and allow to stand until foam forms on top.
  • Remove foam with spoon and gently pour into a bowl leaving sediment in pot.
  • Place bowl in refrigerator until butter is firm, but not hard.
  • then beat until very light and creamy add 1 cup sugar, egg yolk and anisette.
  • Continue to beat, add flour 1 cup at a time working last cup by hand.
  • Dough should be soft but not sticky if needed add the extra flour a little at a time.
  • Form into 1" balls and place on ungreased cookie sheet.
  • Bake for 15-20 minutes at 350F degrees.
  • Cookies will be set but not brown.
  • Sift half of the powdered sugar on a large sheet of waxed paper.
  • Place warm cookie on sugar and sift rest of powdered sugar on top and sides.
  • Cool thoroughly before serving.

Nutrition Facts : Calories 153.2, Fat 7.9, SaturatedFat 4.9, Cholesterol 24.3, Sodium 1.5, Carbohydrate 19.9, Fiber 0.3, Sugar 11.7, Protein 1.2

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