Best 2 Honey Shortbread Greece Recipes

In the realm of delectable treats, honey shortbread stands tall as a culinary masterpiece, capturing the essence of Greek tradition and tantalizing taste buds with its irresistible charm. Originating from the sun-kissed lands of Greece, this delightful confection holds a special place in the hearts of locals and visitors alike. Picture golden-brown cookies, infused with the sweet nectar of honey, boasting a delightful crunch that yields to a tender, melt-in-your-mouth center. These heavenly morsels are not just a treat for the taste buds but also a journey through Greek culinary heritage. Our collection of honey shortbread recipes offers a delightful array of variations, each capturing the essence of this classic treat while adding a unique twist. From traditional Greek honey shortbread, known as melomakarona, to innovative variations like chocolate-dipped and orange-scented cookies, this article promises a delightful odyssey for cookie enthusiasts and food adventurers.

Here are our top 2 tried and tested recipes!

GREEK BUTTER COOKIES (KOURABIEDES)

Greek Butter Cookies (Kourabiedes) image

Traditionally baked for Christmas and Easter festivities, these buttery shortbread cookies call for a trio of classic Greek ingredients: almonds, honey, and a special liqueur made from the resin of the mastic tree.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes

Yield Makes about 45

Number Of Ingredients 9

Ingredients

2 1/2 cups unbleached all-purpose flour
3/4 cup slivered blanched almonds, toasted and finely chopped
3/4 cup confectioners' sugar, plus more for rolling
1/2 teaspoon kosher salt
2 sticks (1 cup) unsalted butter, room temperature
2 tablespoons honey, preferably Greek
1 tablespoon pure vanilla extract
2 teaspoons grated lemon zest
1/2 cup mastiha liqueur, such as Skinos

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.

LAVENDER AND HONEY SHORTBREAD

Lavender and Honey Shortbread image

Delight guests with a buttery lavender shortbread. The subtle floral flavor of dried lavender lends the perfect accent to this traditional cookie There was a paragraph about Chef Cat Cora, being the spice amassador for the McCormick Gourmet Collections, and she suggested that this would be a special holiday treat!

Provided by Manami

Categories Dessert

Time 45m

Yield 12 serving(s)

Number Of Ingredients 11

Ingredients

1 cup flour
2 tablespoons flour
1/3 cup confectioners' sugar
2 tablespoons cornstarch
1/2 cup butter, slightly softened, cut into chunks
2 tablespoons honey
1/2 teaspoon mccormick gourmet collection lavender
1/2 teaspoon mccormick pure vanilla extract
1 cup confectioners' sugar
2 tablespoons milk
1/2 teaspoon mccormick pure vanilla extract

Steps:

Preheat oven to 300°F
Place flour, confectioners' sugar and cornstarch in food processor; cover; pulse to blend.
Add butter; pulse until coarse crumbs form.
Add honey, lavender and vanilla; pulse until dough pulls away from side of bowl.
Place dough in ungreased 9-inch tart pan with removable bottom.
Place waxed paper over dough.
Press to form a smooth even layer in bottom of tart pan.
Remove waxed paper.
Pierce dough with a fork, then score top with sharp knife into 12 wedges.
Bake 25 to 30 minutes or until firm and just starting to brown around the edges. (Shortbread should be pale in color.)
Place pan on wire rack.
Cut through shortbread into wedges.
While still warm but not hot, remove shortbread from pan to wire rack to cool.
PREPARE VANILLA GLAZE:.
Mix cup confectioners' sugar, milk and vanilla extract in small bowl until well blended and smooth.
Drizzle vanilla glaze over cooled shortbread.
OTHER VARIATION:.
Sprinkle shortbread with confectioners' sugar.

Nutrition Facts : Calories 180.7, Fat 7.9, SaturatedFat 4.9, Cholesterol 20.7, Sodium 56.4, Carbohydrate 26.5, Fiber 0.3, Sugar 16, Protein 1.4

Tips:

Use real butter. This will give the shortbread a richer flavor and texture than if you use margarine or oil.
Cream the butter and sugar together until light and fluffy. This will help to incorporate air into the dough, making the shortbread light and crumbly.
Do not overmix the dough. Overmixing will make the shortbread tough.
Chill the dough for at least 30 minutes before baking. This will help to prevent the shortbread from spreading too much in the oven.
Bake the shortbread at a moderate temperature. This will help to prevent the shortbread from browning too quickly.
Let the shortbread cool completely before cutting it into bars. This will help to prevent the shortbread from crumbling.

Conclusion:

Honey shortbread cookies are a delicious and easy-to-make treat that is perfect for any occasion. They are crispy, buttery, and have a sweet honey flavor. With just a few simple ingredients, you can make these cookies in no time. So next time you are looking for a sweet treat, give honey shortbread cookies a try.