Greek Crescent Cookies Recipes

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.

ALMOND CRESCENT COOKIES

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Beat butter and confectioners' sugar in a bowl using an electric mixer until smooth and creamy. Add vanilla extract, almond extract, and salt; mix briefly to incorporate. Gradually stir 3/4 cup plus 2 tablespoons flour into the creamed butter, add almonds, and mix until dough is just combined.
• Shape dough into tiny crescents; place on an ungreased baking sheet about 2 inches apart.
• Bake cookies in preheated oven until edges are golden, about 15 minutes. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
• Roll cookies in sifted confectioners' sugar when cooled.

KOURABIEDES I

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.

GREEK CRESCENT COOKIES

Steps:

• Sift flour once, add salt and sift again.
• Cream butter until light and fluffy. Add 6 tablespoons powdered sugar and vanilla; mix well. Add flour gradually, stirring until blended. Add nuts; mix well.
• Shape dough into rolls about 2 1/2 inches long and form into a crescent. Place on ungreased baking sheets.
• Bake at 350° 10-15 minutes until delicately browned.
• Remove from baking sheet onto rack and dust at once with powdered sugar.

GREEK CRESCENT COOKIES

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl combine the first four ingredients. Mix using an electric mixer for about 1 minute, blending well.
• Gradually add the flour at low speed until just combined, stir in the nuts.
• Cut pieces of the dough and roll into a crescent shape. Place about 1-2 inches apart on an ungreased cookie sheet.
• Bake at 350 F for 8 - 10 minutes, until firm to the touch but not brown. Do not overbake.
• While warm, roll the cookies in powdered sugar. Wait until they are completeley cool then roll again in powdered sugar.

PECAN CRESCENTS

Steps:

• Preheat oven to 325 degrees F (170 degrees C).
• Cream butter or margarine, gradually adding confectioners' sugar and salt. Cream until light and fluffy.
• Stir in pecans and vanilla. Add flour gradually. Mix well. Shape dough into crescents using a teaspoon full for each crescent. Place on ungreased cookie sheet and bake 15-30 minutes. Do not brown. Let cool slightly, then roll cookies in additional confectioners' sugar.