Best Ouzo Rose Water Kourambiethes Recipes

KOURABIEDES (GREEK CHRISTMAS BUTTER COOKIES)

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Lightly roast the almonds for 5-8 minutes and allow to cool, then chop to a coarse or fine consistency, depending on preference.*
• Sift together the flour, baking soda, and cream of tartar in a medium bowl. Set aside.
• Add butter to the bowl of a stand mixer with the paddle attachment equipped. Beat on medium-high speed for 10 minutes; it will appear light and fluffy. Reduce the speed and add in the sifted powdered sugar. Once it's incorporated, increase the speed to medium-high and beat an additional 10 minutes; it will then appear fluffier and lighter in color (this is an important step - see notes for more info).*
• Reduce the speed to medium-low and add the eggs one at a time, then add the vanilla and brandy or ouzo and mix until incorporated.
• Add the sifted flour in half-cup increments. Once all the flour has been added, add the almonds. Increase the speed to medium-high and beat for 30 seconds.
• The dough should feel soft and silky with a pillowy texture. If it sticks to your hands, continue mixing and add sifted flour in two tablespoon increments until it no longer sticks.
• Roll the dough into walnut-sized balls (26-30 grams or two tablespoons) and flatten slightly and/or shape into crescents. Place onto ungreased baking sheets one inch apart.
• Bake for 20-25 minutes or until they reach a pale beige/golden color on top; the bottoms will be golden brown. Note that the cookies are extra delicate when they're hot, so handle with care.
• Remove from oven and let cool for five minutes. An optional step is to sprinkle the kourabiedes with rose or orange blossom water.
• With a sieve, evenly line a large pan with 1 ½ cups powdered sugar. Carefully nestle the kourabiedes into the sugared pan and completely cover with 2 cups of sugar. Use more sugar if needed.
• Allow to cool completely before transferring to a platter to serve.
• Enjoy!

KOURABIEDES (GREEK BUTTER COOKIES)

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.

KOURAMBIETHES

Steps:

• Cream butter & icing sugar until light.
• Add egg yolk and brandy, mixing well.
• Fold in almonds, flour, baking powder & cloves.
• Break off small pieces of dough & shape into 'S' shapes or crescents.
• Bake at 180 deg C for +/- 20 min until lightly golden.
• Let them cool for 10 min, then dust with some icing sugar.
• Store in container & dust with rest of icing sugar.
• Tip: Seal & store for 2 days (if you can resist!) as this improves the flavour.

KOURAMBIEDES (A GREEK CHRISTMAS COOKIE)

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.