Kourambiathes Greek Cookies Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease baking sheets.
• In a medium bowl, cream the butter, egg yolk and anise extract until light. Stir in the 1/4 cup confectioners' sugar and flour until blended.
• Shape dough into crescents and place 2 inches apart on the prepared baking sheets.
• Bake in preheated oven just until bottoms and edges begin to brown, 15 to 20 minutes. Dust heavily with confectioners' sugar before they are completely cool.

Steps:

• In the bowl of an electric mixer fitted with the whisk attachment, combine the butter and salt and whip until light and fluffy, 3 to 5 minutes. Add the sugar, egg, brandy, and vanilla and beat until all of the ingredients are integrated. With the mixer on low speed, gradually add sifted flour to the butter mixture. Using a rubber spatula, remove the dough and transfer it onto a piece of waxed paper or parchment. Refrigerate for about 45 minutes before rolling.
• Preheat the oven to 350 degrees F.
• After the dough has cooled, pinch off small pieces and roll them into about 1-inch balls. Place them in a single layer with space in between each, on a greased baking sheet. Repeat the process until all of the cookie dough has been rolled. Place a clove in the center of each cookie. Alternatively, shape the ball into half moons with a clove in the center of each.
• Place the sheets in the oven and bake until the cookies are just slightly brown, about 15 minutes. Allow them to cool thoroughly, and then roll them in powdered sugar.

Steps:

• Place almonds in an ungreased 9-in. square baking pan. Bake at 350° until lightly browned, 5-10 minutes, stirring several times. When cool, process in a food processor until finely chopped; set aside. , In a large bowl, cream butter and 3/4 cup confectioners' sugar until light and fluffy. Add the egg yolk, whiskey or juice and vanilla; mix well. Combine the flour, baking powder and reserved almonds; gradually beat into creamed mixture., Shape tablespoonfuls of dough into 3-in. logs. Place 1 in. apart on ungreased baking sheets; shape into crescents. Bake at 350° until set and bottoms are lightly browned, 14-18 minutes. , Carefully roll warm cookies in remaining confectioners' sugar. Cool on wire racks. Sprinkle with additional confectioners' sugar.

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.

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.

Steps:

• Heat oven to 350 degrees.
• Beat together butter and the 4 Tablespoons of powdered sugar until light and fluffy, about 3 to 4 minutes.
• Beat in egg. Add whiskey, vanilla and almond extract. Beat well. Sift together flour, baking powder and baking soda. Add to mixture; stir in, do not beat. Dough should be soft but not sticky.
• Pinch off one inch balls of dough and shape into crescents. Place on an ungreased cookie sheet and bake for 10 to 12 minutes or until bottom is lightly browned.
• Place cookies on wire rack and let cool for about 5 to 6 minutes. Roll in additional powdered sugar. This easy recipe makes 3 dozen cookies.

Steps:

• Preheat oven to 350 degrees F.
• Grease a large baking sheet lightly with butter or cooking spray.
• Fry or bake slivered almonds until a light golden brown.
• Beat butter in blender or with a hand mixer on high for 20 to 30 minutes until white, light and creamy. Add the egg and yolks one at a time mixing well to incorporate.
• Add 1 cup powdered sugar, vanilla, optional gum powder, rose water, ouzo and then almonds.
• Next sift together baking powder and flour. Slowly add to mixture,
• The final dough should be soft and easy to work with. So now form them into small balls -- about a fist-full. Form like dumplings and imprint thumb on all sides of the cookie.
• Bake for 10 to 20 minutes until light golden brown. Immediately splash with hand a mixture of 1/4 cup water and 1/2 cup rose water.
• Finally, place cookies on a serving tray and use a sifter to sprinkle powdered sugar on cookies until coated.
• Then say, "Hopa" and enjoy with friends and family!!!

Steps:

• Preheat oven to 350 degrees. Mix butter and 1 cup sugar until very light and fluffy. stir in egg yolk and brandy. Mix sifted flour and baking powder in a separate bowl. Mix in the flour and baking powder a little at a time until dough no longer sticks to your fingers. If you are adding the almonds, chop them up into fine pieces. Mix them in while mixing in flour, accomodating for the extra ingredient and not letting the cookies get too dry. Knead well until dough is smooth and can easily be rolled into balls. Take small pieces of dough and shape into balls or small crescents. Place on parchment paper on a baking sheet or on a lightly greased sheet. Bake for about 15-20 minutes or until very light brown. While still warm, brush very lightly with orange flower or rose water. Roll in confectioner's sugar and set on a tray or plate. Use the remaining sugar to sift over top until well covered.