Greek Sugar Cookies Also Called Kourambiedes
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Greek Sugar Cookies Also Called Kourambiedes

Greek Sugar Cookies. Recipe for a traditional Greek sugar cookie and how to store them.

Holiday cookies should not only look festive but taste scrumpdilieshes.  The recipe here is taken from an old Greek cookie recipe famous throughout Greece.  Some claim that the recipe for Kourambiedes pronounced Koorampbeeaidaes is the only really true Greek cookie recipe that wasn't modified, shared or taken from the Turks. 

The cookie dough is soft and melts in your mouth.  Some adaptations are to add a half cup of finely ground almonds to the dough before shaping.  The traditional kourambiedes melts in your mouth, has no nuts added and makes you feel sweetly grateful followed by a shot of ouzo. 

Now, do you want to make a cut out sugar cookie that is not in the traditional American cookie that looks like it burned around the edges, great for a crunchy, tooth shattering surprise or the usual sugar cookie? Of course you do! This cookie dough can be cut using any and all of your cookie cutter shapes. What is the beauty of it is that they are dusted with powder sugar and all your bells and trees and hearts and starfish shapes are brilliantly presentable on doilies in trays or in individual servings.

What I do to keep them fresh is to let them sit for several hours after dusting with powder sugar. I then use cup cake cup holders as individual doilies. I put one powdered cookie into a paper cup and store them in trays covered with waxed paper or in plastic containers in the freezer.  The paper cupcake holders keep them separate and that way they don’t bump each other and they stay fresh and neat looking when served.  If you take them out of the freezer, let them thaw for an hour or two before serving. 

Ingredients

?1 pound butter cooked ¼ cup sugar

?2 egg yolks About 5 cups flour

?1 tablespoon whiskey or cognac Powdered sugar

Method

In saucepan melt butter. Simmer until dregs form on bottom, dark brown and clarified butter swims on top. Don’t worry about the froth. Take off heat and pour slowly top part of butter into bowl. Leave the dregs. Throw them out. Let butter cool or sit for awhile. Beat until fluffy and add sugar. Beat in egg yolks and whiskey. Add flour one cup at a time, folding in until cookie dough is formed. In Symi (a Greek island)  they are shaped into palm size cookies cut with a cookie cutter into star fish. I shape them by hand into logs. Try using walnut size dough bits and shape into tiny logs. Bake for 15 minutes or until light brown .

Using a spatula take off pan and set in powder sugar dusted platter. Be very gentel since they break if handled roughly or if you used too much flour.  If you want the powder sugar to stick on your cookies and to stay on no matter what or where they are placed or stored after dusting,  the trick is you have to dust them right out of the oven. Cover with powder sugar. Cool. Cover again with powder sugar. I hate it when they put cloves in these, but some Greeks take a whole clove and stick it in the center of each cookie before dusting with powder sugar.  The trick to dusting with powder sugar is to put about a cup of powder sugar into a metal sieve and dust on top of your cookies.  .

These cookies make an elegant display at weddings as they look delightful in powdered sugar on doily dressed trays.  The cookie dough itself looks simple but the main idea is to get a dough that will not break apart when the cookie is taken out of the oven and dusted or will not crunch like a piece of toasted bread.  Doesn't take much practice to learn how to make a trully original Greek cookie called kourambiedes. 

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