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.
Yield 18 Number Of Ingredients 10 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.
Time 55m Number Of Ingredients 14 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!!!
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.
More about “kourabiedes greece walnut sugar cookies recipes”
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.
