Best 4 Greek Cookies With Confectioners Sugar Kourabiedes Recipes
Kourabiedes, a classic Greek cookie that is commonly enjoyed around the holidays, are melt-in-your-mouth shortbread cookies that are coated in a generous amount of powdered confectioners' sugar. With a delightful texture and a delicate, nutty flavor enhanced by the inclusion of brandy or cognac, these cookies are a must-try treat that can easily become a family favorite. While there are many recipes for kourabiedes, some key ingredients and techniques are essential for achieving the perfect cookie.
Check out the recipes below so you can choose the best recipe for yourself!
KOURABIEDES (GREEK BUTTER COOKIES)
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
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.
KOURABIEDES (GREECE): WALNUT SUGAR COOKIES
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
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 COOKIES WITH CONFECTIONERS' SUGAR (KOURABIEDES)
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
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)
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
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
Tips for Making Perfect Kourabiedes:
- Use high-quality butter and confectioners' sugar for the best flavor and texture.
- Chill the dough for at least 30 minutes before shaping and baking to prevent the cookies from spreading too much.
- Shape the cookies into balls or crescents, and then flatten them slightly with a fork to create a classic design.
- Bake the cookies until they are just set, but not browned. This will help them retain their soft and crumbly texture.
- Allow the cookies to cool completely before coating them in confectioners' sugar.
- Store the cookies in an airtight container at room temperature for up to 2 weeks.
Conclusion:
Kourabiedes are a delicious and festive Greek cookie that is perfect for any occasion. These melt-in-your-mouth cookies are made with simple ingredients and can be easily customized with different flavors and toppings. Whether you are a seasoned baker or a novice in the kitchen, you are sure to enjoy making and eating these classic cookies.
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