Best 2 Kourabiedes Greece Walnut Sugar Cookies Recipes
Kourabiedes, the classic Greek walnut sugar cookies, are a delightful treat that holds a special place in Greek culture. These melt-in-your-mouth cookies are traditionally prepared during the festive season, particularly around Christmas and New Year, and are often served to guests and loved ones as a symbol of hospitality and celebration. This beloved cookie is characterized by its distinctive crescent shape, dusted generously with powdered sugar, exuding a delightful crumbly texture and a burst of nutty flavor from finely ground walnuts. Kourabiedes are a true embodiment of Greek culinary heritage, deeply rooted in tradition and enjoyed by generations.
In this comprehensive article, we present a collection of authentic Kourabiedes recipes that cater to various dietary preferences and skill levels. Embark on a culinary journey to master the art of crafting these delectable treats with our easy-to-follow instructions and helpful tips. From the classic recipe using butter and all-purpose flour to gluten-free and vegan variations, we provide options that allow everyone to indulge in the joy of baking and savoring these timeless cookies. Whether you're a seasoned baker or a novice in the kitchen, our recipes will guide you through the process of making Kourabiedes with confidence and precision. So, gather your ingredients, preheat your oven, and prepare to create a batch of these irresistible Greek walnut sugar cookies that will charm your taste buds and leave you craving more.
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
KOURABIEDES (GREECE): WALNUT SUGAR COOKIES
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.
Tips:
- Use high-quality ingredients. This will make a big difference in the taste of your cookies.
- Make sure your butter and eggs are at room temperature. This will help them to cream together more easily.
- Do not overwork the dough. Overworking the dough will make the cookies tough.
- Chill the dough for at least 30 minutes before baking. This will help the cookies to hold their shape.
- Bake the cookies in a preheated oven. This will help them to bake evenly.
- Let the cookies cool completely before storing them. This will help them to keep their shape and flavor.
Conclusion:
Kourabiedes are a delicious and festive Greek cookie that is perfect for any occasion. They are easy to make and can be stored for up to a week. With their delicate flavor and crumbly texture, these cookies are sure to be a hit with everyone who tries them.
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