Best 6 Greek Cognac Cookies Recipes

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 (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 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 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 OLIVE OIL COOKIES

Steps:

• To prepare these olive oil cookies add in a large bowl the orange juice and baking soda. Whisk lightly using a fork until the baking soda dissolves and starts foaming.
• In the same bowl add all the liquid ingredients (olive oil, vanilla extract and cognac, if using) and the sugar and beat with a hand whisk until the sugar dissolves. Set aside.
• In another bowl add the dry ingredients: flour, salt, orange zest, ground cinnamon and clove. Mix with a spoon to combine.
• Add all the dry ingredients in the bowl with the liquid ingredients. Mix lightly with a spoon until all the ingredients incorporate. At the end use your hands to knead the dough softly until the flour is incorporated. Do not knead the dough too much because the oil will start to separate.
• Preheat the oven at 170-180C fan (350F).
• Divide the dough in 28-30 equal balls, approx. 30-35g / 1oz each.
• Shape the cookies into braids or circles.
• Dredge the olive oil cookies in sesame seeds until covered on all sides.
• Place the cookies on 2 baking trays lined with parchment paper.
• Bake each tray for approx. 20-25 minutes until nicely coloured and cooked through.
• Remove from the oven and let them cool completely. Enjoy!

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.