How To make Greek Biscuits
5 oz Feta cheese, crumbled
2 tb Each chopped fresh dill and
-scallion (green onion) 6 Pimento-stuffed green
-olives, chopped 1 tb Lemon juice
10 oz Package ready-to-bake
-refrigerated buttermilk -flaky biscuits, (10 biscuits) * Preheat oven to 400F. In small serving bowl, combine all ingredients except biscuits; set aside. Spray ten 2-inch diameter muffin pan cups with nonstick cooking spray. Separate each biscuit into 2 thin layers of dough and arrange 1 layer in bottom of each sprayed cup, reserving remaining layers. Arrange 1/10 of cheese mixture over each biscuit in cup, then top each with remaining biscuit layer; press around edge of each biscuit to seal. Partially fill remaining cups with water (this will prevent pan from burning and/or warping). Bake until biscuits are golden brown, 8 to 10 minutes. Remove pan from oven and carefully drain off water. Remove biscuits to wire rack and let cool. Makes 5 servings * Keep biscuits refrigerated until ready to use. Separate dough into layers as soon as biscuits are removed from refrigerator; they will be difficult to work with if allowed to come to room temperature. ///oo/\ From the hearth in Sandee's Kitchen...
How To make Greek Biscuits's Videos
The most famous greek Cristmas cookies - Melomakarona recipe, honey cookies
The most famous greek Cristmas cookies - Melomakarona honey cookies
This recipe for Melomakarona or Cristmas greek honey cookies, drove everyone crazy. This cookies melt in the mouth, they are perfectly syrupy and cryspy in the same time. You have to try this recipe this is the best Melomakarano I ever tried!
INGREDIENTS:
- 550 g of pastry flour (soft flour)
- 90 g of sugar
- 150 g olive oil
- 75 g oil (vegetable)
- 45 g Cognac
- 1 tsp cinnamon powder
- 1/2 tsp cloves powder
- 5 g of baking soda
- 40 g orange juice
- 1 tsp baking powder
For the syrup
- 150 g of water
- 120 g of sugar
- 120 g of honey
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Kourabiedes - Greek Christmas Butter Cookies
Walnut sugar cookies (Kourabiedes)- these snowy flavorful cookies, with their rich walnut flavor and buttery taste, are a must for Christmas. They are crunchy and soft, just melting in your mouth.
Ingredients: (1 cup = 200 g = 200 ml)
1.5 cups (300 g) butter
1 cup (200 g) sugar
3 tsp (14 g) vanilla sugar OR 2 tsp vanilla extract
1.5 cups (300 ml) sunflower oil
1 cup (200 ml) cognac
2 egg yolks
31.7 oz (900 g) all-purpose flour
1 tsp (4 g) baking soda
1.5 cups (300 g) crushed walnuts
1.5 cups powdered sugar
Preheat the oven to 356 F (180 C)and layer the bottom of 2 baking trays with parchment paper.
Mix together butter, sugar and vanilla sugar or vanilla extract. Beat it with a mixer until it becomes soft and fluffy. Add oil, cognac and egg yolks. Mix well
In another bowl combine flour with baking soda. After stirring, add walnuts and stir again. Knead the dough little bit to blend everything better and to make it smoother. Form the cookies.
Bake kourabiedes for about 15 minutes until they become LIGHTLY golden brown (i slightly overbaked mine).
Let cookies cool completely before coating them generously with powdered sugar. Enjoy!
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Greek Almond Shortbread Butter Cookies (Kourabiethes)
Learn how to make Greek Almond Shortbread Butter Cookies in just a few steps.
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Kourabiedes (Greek Butter Cookies)
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Kourabiedes - Greek Christmas Cookies
Kourabiedes (Κουραμπιέδες) | Baked Ambrosia by Angelina Papanikolaou
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Kourabiedes are delicious, melt-in-your-mouth butter almond cookies and a staple in Greek households during Christmas time.
1 lb butter (4 sticks), room temperature
1 cup powdered sugar
1 egg yolk
1 tbsp brandy
1 tbsp vanilla extract
1 cup slivered almonds, lightly roasted
4-5 cups flour
1 tsp baking powder
6 - 7 cups powdered sugar
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These Cookies Taste like Baklava! Melomakarona
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Ingredients
For the dough:
4 cups (580g) all-purpose flour
½ teaspoon baking soda
1 teaspoon baking powder
1/2 cup of extra virgin olive oil
1/2 cup light olive oil or vegetable oil
½ (100g) cup of sugar
½ cup (125ml) of orange juice
Zest of 2 oranges
For the syrup:
2 cups of sugar
2 cups of water
2 cups honey
For the garnish:
¾ cup ground walnuts
1 heaping teaspoon ground cinnamon
¼ teaspoon ground cloves
Instructions
Preheat oven to 350 °F, 180 °C.
Place the flour, salt, baking powder, baking soda, and orange zest into a bowl. Whisk together to combine.
Always zest citrus before juicing.
Combine the oil and sugar in another bowl and whisk together until the sugar has dissolved.
Combine the orange juice and the baking soda together. Mix it and add to the oil mixture.
Add the oil mixture to the flour mixture and mix together until a dough is formed.Be careful not to overmix so that the oil does not separate from the dough. If the dough seems a bit too dry and crumbly add 2-3 tablespoons of orange juice and knead together with a spatula or your hands.
Turn the dough out onto a work surface, compress it and form a circle. Roll out to ½ inch in thickness. Do not use any additional flour to do this.
Using a 2-inch round cookie cutter, cut out the cookies. Place them on baking sheets lined with parchment paper.
Use a fork to make marks on each cookie.
Bake for 30-35 minutes or until golden brown.
While the cookies are baking make the syrup. Combine the water and sugar in a saucepan and bring to a boil. Stir until the sugar dissolves. Remove from heat and add the honey. Stir until incorporated.
As soon as the cookies come out of the oven, put them all together in one of the trays and pour the hot syrup over them.
After 15 minutes, carefully flip each cookie over so that both sides absorb the syrup. Allow the cookies to absorb the syrup in the pan for at least 1 hour.
Combine the ground walnuts, cinnamon, and clove powder and mix well. Sprinkle this garnish over each cookie and serve!
Notes
Store the cookies in an airtight container at room temperature.
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
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