GREEK HOLIDAY COOKIES
Koulourakia are a traditional treat in Greece, where they are usually made for Easter and other celebrations. I enjoy making these buttery, golden Greek cookies to keep me in touch with my heritage. -Nicole Moskou, New York, New York
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 6-1/2 dozen.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 79 calories, Fat 4g fat (2g saturated fat), Cholesterol 19mg cholesterol, Sodium 53mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.
GREEK CHRISTMAS COOKIES (KOURAMBIEDES)
Provided by Alex Guarnaschelli
Categories dessert
Time 1h20m
Yield 3 1/2 dozen cookies
Number Of Ingredients 8
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.
KOURAMBIEDES (A GREEK CHRISTMAS COOKIE)
Basically a Greek butterball cookie recipe. These, with Melomakarona, are found in every Greek home during the Christmas Holidays. I go through phases. One year, or for a couple of years, these are my favourites, then Melomakarona are, and I keep switching back and forth. They're both wonderful! These keep wonderfully, long after Christmas is over, if any are left.
Provided by evelynathens
Categories Dessert
Time 30m
Yield 30-40 cookies, 30-40 serving(s)
Number Of Ingredients 12
Steps:
- Cream the butter and sugar in a mixer for 15 minutes, until it begins to turn white. Mix in the baking powder, baking soda and salt.
- Add the egg yolks, the brandy, vanilla extract, and gradually add the flour, until you have a dough that is neither too soft nor too firm (you may need to add slightly more than the amount I've written); stir in the almonds.
- Let the dough stand for an hour at room temperature, covered with a clean dish towel.
- Next, with small amounts (about 1 1/2 teaspoons of dough), shape small rounds by gently rolling the dough around between the palms of your hands.
- Arrange the round cookies on a buttered pan and flatten ever so slightly on top with your hand.
- Bake at 350F for 15-20 minutes.
- Immediately upon removing the kourambiedes from the oven, sprinkle them with rose water (or orange water or ouzo. I do this by putting a small amount of the liquid in a bowl, wetting my fingertips, and shaking the droplets over the hot cookies a few times. The scented water or ouzo gives the cookies a very delicate fragrance).
- Roll the hot cookies in icing sugar to cover and let cool.
- When cool, arrange on a pretty holiday platter, sieving more icing sugar between the cookie layers to give a snowdrift effect.
Nutrition Facts : Calories 215.8, Fat 16.3, SaturatedFat 8.2, Cholesterol 43.6, Sodium 184.7, Carbohydrate 15.1, Fiber 1.1, Sugar 4.3, Protein 3
KOURABIEDES: GREEK FESTIVE 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!!!
MELOMAKARONA (GREEK OLIVE OIL-HONEY COOKIES)
These classic Greek holiday cookies are made from a combination of olive oil and semolina. This gives them a cakelike texture that's crumbly yet still very moist, thanks to a soak in a fragrant, honey-sweetened syrup spiked with cinnamon and orange. Traditionally topped with chopped walnuts, you can use any nuts you like; pistachios are especially pretty with their pale green edges.
Provided by Melissa Clark
Time 50m
Yield About 4 dozen cookies
Number Of Ingredients 17
Steps:
- Make the syrup: In a medium saucepan over high heat, combine sugar, cinnamon sticks and clove with 1 1/3 cups water. Cut orange in half and place in saucepan, flesh down. Bring to a boil, stirring occasionally, until the sugar completely dissolves, about 4 minutes. Remove from heat and stir in honey. Set aside to cool completely, leaving the cinnamon, clove and orange in the syrup until ready to use.
- Heat the oven to 375 degrees and line 4 baking sheets with parchment paper or nonstick liners, or lightly grease the pans with olive oil.
- Finely grate the zest of 1 orange into a large mixing bowl. Cut the orange in half and squeeze the juice into a measuring cup. If it doesn't measure 1 cup (240 milliliters), squeeze in enough juice from the other orange. Add juice to the bowl with the zest, then mix in olive oil, sugar, brandy, cinnamon, nutmeg, clove and salt.
- In a separate mixing bowl, whisk together flour, semolina and baking soda. Gradually, fold in the flour mixture into the olive oil mixture. With a wooden spoon, mix until flour is just evenly incorporated.
- Using your hands, roll dough into 1 1/2-inch ovals or egg-shapes, and place 1 inch apart on prepared baking sheets. Using the palm of your hand, lightly flatten dough. Bake until cookies are golden, 20 to 25 minutes, rotating baking sheets halfway through for even baking.
- Right before the cookies are done, remove the orange, cinnamon sticks and clove from the syrup. As soon as the cookies are out of the oven, and working in batches, dunk the hot cookies in the cool syrup, gently flipping them for about 10 seconds so they can absorb the syrup. Remove cookies from the syrup using a slotted spoon and arrange them on a tray or plate. Sprinkle the center of each cookie with a generous pinch of nuts, patting them lightly so they stick to cookies.
- Once cool, store in an airtight container at room temperature for up to 5 days. To prevent the cookies from sticking together, place sheets of wax or parchment paper between cookie layers.
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- Baklava. This dessert is a perennial favorite. This classic Greek pastry is made with flaky phyllo dough that is layered with a cinnamon-spiced nut filling and bathed in sweet syrup.
- Galaktoboureko. If you can get past the tongue twister name, Galaktoboureko (gah-lahk-toh-BOO-reh-koh) may easily become your favorite Greek pastry. This Greek custard pie is a divine combination of creamy custard and flaky phyllo dough that is baked to golden perfection then drenched with a lemon and orange infused syrup.
- Melomakarona. If there was one Greek cookie that epitomizes Christmas, this would be it. Though the name may be difficult to pronounce, these spiced honey cookies very easy to make and are perfectly flavored with orange, cinnamon, and drenched in a sweet syrup.
- Revani. This moist and delicious Greek Semolina cake is flavored with a touch of lemon and sweetened with a simple syrup flavored with orange zest. Best of all, this cake is fairly easy to make and can be made ahead of time.
- Kourabiethes. These simple shortbread cookies are made with confectioner's sugar and almonds. Any Greek family celebration wouldn’t be complete without these light, melt-in-your-mouth cookies.
- Rizogalo. This Greek rice pudding is a thick and creamy treat that can be made ahead of time and chilled. Serve in single-serve glasses or a large party bowl so guests serve themselves.
- Melopita. Part custard, part cheesecake, a this Greek Honey Pie or Melopita (meh-LOH-peeta) is a versatile dessert that can be customized in many different ways.
- Koulourakia. The name for these traditional Greek Butter Cookies comes from their round, twisted shape. However, it's also common to see Koulourakia shaped in small braids or in the shape of the letter “S.”
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- Patouda – Greek Honey and Date Pastries. Patouda is a Greek pastry flavored with dates and honey. Think of it as a flaky and buttery turnover with a sweet willing of honey, nuts, dates, and seeds flavored with spices.
- Orange & Almond Olive Oil Biscotti: Greek Vegan Paximadia. If you’re familiar with my blog, you know just how fond of biscotti I am. I love how aromatic they are.
- Koulourakia (Greek Easter Cookies) Koulourakias are sweet and crunchy cookies most often served at Easter. Their charming, twisty shape and shiny glaze definitely make them holiday-worthy!
- Melomakarona (Greek Christmas Honey Cookies) First of all – how fun does “melomakarona” sound, am I right? Its name alone was enough to intrigue me. These are Greek honey cookies that are unbelievably tender, moist, and bursting with aroma and flavor.
- Amygdalota (Greek-style Chewy Almond Cookies) The name amygdalota is derived from the Greek word “amygdale,” meaning “almonds. From this, you already know these cookies are delicious.
- Greek Moustokouloura. Have you ever had a grape-flavored cookie? If the answer is no, let’s remedy that today, shall we? The Greek moustokoulora are probably the most unique cookies you’ll ever lay your eyes (and tastebuds) on.
- Kourabiedes (Greek Butter Cookies) I’m such a sucker for butter cookies, so when I came across this Greek version, I knew I had to try it. You might also know these cookies as Mexican wedding cookies, Russian tea cakes, and snowballs, but in Greece, they’re called kourabiedes.
- Roxakia. First of all, how pretty are these pastries?! They’re definitely worthy of a special occasion. Those two-toned swirls alone already make them super festive.
- Ergolavi. Ergolavi is a simpler, yet delectable iteration of the amygdalota (Greek almond cookies). They’re also often described as the Greek version of the French macarons, and I think they’re awesome.
- Greek Walnut-filled Chocolates (Kariokes) Let’s end this round-up with a bang, shall we? These walnut-filled chocolate are definitely dynamite. Kariokes are no-bake cookies covered in dark chocolate.
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