Greek Cookies Recipes

EASY EASTER GREEK COOKIES: KOULOURAKIA RECIPE

Steps:

• Preheat oven to 375°F (190°C). Place rack in the center of oven. Line cookie sheet with parchment paper.
• Sift together the flour and baking powder and set aside. (see recipe note).
• Place the sugar and the orange zest in the bowl of a stand mixture. Rub these two ingredients together for 2-3 minutes with your fingertips. Notice the change in color and aroma as the sugar absorbs the oils from the orange.
• Add the room temperature butter with the paddle attachment, beat until light and fluffy, approximately 5 minutes. Make sure to scrape down the sides of the bowl a few times.
• Add the eggs, one at a time beating well and scraping down the sides of the bowl between each addition.
• Add the egg yolk and again, beat well and scrape down the sides of the bowl.
• Add the milk, orange juice, vanilla extract, and ouzo (if using), beat together for 30 seconds. The mixture will appear curdled.
• At low speed, add the 3½ cups of flour and baking powder. The dough should be soft but not sticky. Add a few tablespoons of flour if the dough is still sticky.
• Optional: cover the dough with plastic wrap and chill for 20 minutes before rolling.
• With a medium-sized cookie scoop, portion all the dough. You should have 40 smalls balls of dough, each weighing 25 grams.
• Roll each ball of dough into a 7-inch log. Shape into desired shapes (braids, pinwheels, twists, etc.) Refer to the pictures in the post.
• Place on parchment-lined cookie sheets about 1 inch apart.
• Brush with egg wash and sprinkle with sesame seeds.
• Bake for 15 minutes or until the underneath of the cookies turns golden brown.
• OPTIONAL: During the last minute of the baking, switch to broil for the tops to become slightly golden.
• Allow to cool for a few minutes on the baking sheet before transferring to a wire rack to completely cool down.
• Can be kept in an airtight container at room temperature for about 2 weeks. Cookies can also be frozen.

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.

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 BUTTER COOKIES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease cookie sheets.
• In a medium bowl, cream together the butter, sugar and egg until smooth. Stir in the vanilla and almond extracts. Blend in the flour to form a dough. you may have to knead by hand at the end. Take about a teaspoon of dough at a time and roll into balls, logs or 'S' shapes. Place cookies 1 to 2 inches apart onto the prepared cookie sheets.
• Bake for 10 minutes in the preheated oven, or until lightly browned and firm. Allow cookies to cool completely before dusting with 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.