How To make Koulourakia (Special Occasion Cookies)
2 c All-purpose flour
1 ts Ground cinnamon
3/4 c Vegetable oil
3/4 c Superfine sugar
3/4 ts Baking powder
1/2 ts Baking soda
1/4 c Brandy
1 c Sesame seeds
Preheat the oven to 400F. Combine the flour and cinnamon in a bowl and set aside. In a medium bowl, beat the oil and sugar with an electric mixer until smooth and creamy. In a cup, dissolve the baking powder and baking soda in the brandy, then add to the oil mixture. Gradually add the flour until the dough is soft but not sticky. Turn out onto a lightly floured surface and knead until smooth. Pinch off pieces of dough the size of small walnuts and form into desired shapes. Sprinkle with sesame seeds and place 1 inch apart on greased cookie sheets. Bake for about 15 minutes, or until golden brown. Sofi Lazarides Konstantinides, "Sofi's Aegean Kitchen" Posted by Karen Mintzias
How To make Koulourakia (Special Occasion Cookies)'s Videos
Orthodox Easter Cookies, with Andromache Karanika, Professor and Chair of the Classics department
Professor Andromache Karanika invites you to try these Orthodox Easter Cookies to celebrate rebirth after this unprecedented year.
Easter Cookie Recipe: How to Make Delicious Decorated Cookies for the Holiday!
#eastercookies
Looking for a fun and festive way to celebrate Easter? Why not try making some delicious Easter cookies! These sweet treats are perfect for sharing with family and friends, and they're sure to brighten up any Easter gathering. In this recipe video, we'll show you how to make some easy and delicious cookies that are perfect for the holiday. From shaping and baking the cookies to decorating them with colorful icing and festive sprinkles, we'll guide you through every step of the process. So grab your apron and get ready to bake some sweet and delicious Easter cookies!
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Ingredients:
Cut Out Sugar Cookies:
2 1/4 cups all-purpose unbleached flour
1/2 tsp baking powder
1/4 tsp salt
3/4 cup (1.5 sticks) unsalted room-temperature butter
3/4 cup granulated sugar
1 large egg, room temperature
2 tsp vanilla extract
1/4-1/2 tsp of almond extract
Directions:
Step#1- Incorporate your dry ingredients in a mixing bowl. In a stand mixer or using a hand mixer, mix together butter and granulated sugar until creamy and smooth.
Step#2- Add in egg, extract, and mix until smooth and incorporated. Slowly add in your dry ingredients and mix until well combined.
Step#3- Form dough into a round disc and place on parchment paper and refrigerate for at least 1-2 hours or up to 3 days. Make sure to bring the dough to room temperature before rolling it out. Roll to about 1/4 inch thick.
Step#4- Bake cookies at 350 degrees for 8-12 minutes (depending on the size and thickness of the cookie)
(*Raw dough can be kept in the refrigerator for 3 days or freezer for 1 month; Baked cookies can be kept out at room temperature in an airtight container for 1 week or in the refrigerator for 2 weeks).
Royal Icing:
3 cups confectioners' sugar
1/2 tsp vanilla extract
2 tsp light corn syrup
4.5-5 Tbsp. room temperature water
pinch of salt
Directions:
Incorporate all ingredients into a stand mixer or using a hand mixer, and mix until well combined.
Buttercream Icing:
1 cup (2 sticks) unsalted room butter
1 Tbsp. milk
1 tsp vanilla extract
1/2 tsp salt
4-5 cups confectioners' sugar
Directions:
Step#1- Mix butter until smooth and creamy; add in milk, vanilla extract, and salt and mix until well combined.
Step#2- Slowly add in your powdered sugar and mix until well combined. Make sure to not over mix to avoid air pockets in your frosting.
(*If your frosting is too thick, you can add milk to loosen it, 1 tsp at a time. For a thicker consistency frosting, add 1 Tbsp. of confectioners' sugar at a time until reaching desired consistency).
(*Buttercream frosting can last in the refrigerator for 1 month or freezer for 3 months).
Tips:
Rose tip: Drop rose tip from Wilton
Leaf tip: Russian piping leaf tip # 70
Looking to order the cookies, please go to Jenna's Website:
About Jenna:
Jenna is the designer, baker, and artist behind the desserts for Bake Laugh Love. Her love and passion for baking have been with her since childhood. From her traditional Italian cheese cookies to decorative sugar cookies, cake pops, cupcakes, and more, all of her desserts are handmade and specialized to your requests and event theme! She also creates customized dessert tables to match your theme, which allows for a beautiful focal point for your special event! Visit her website and let her make your next event a little sweeter!
For decorating Supplies:
Cookie scribe tools
Gluten Free Greek Christmas Cookies (Kourabiethes)
Check out my favorite Greek Christmas Cookies! xo, K
What you'll need:
1 lb sweet butter
1 lb confectioners sugar
1 egg yolk
1 tsp powdered vanilla
1 jigger (shot) cognac or whiskey
8 oz chopped roasted almonds
1 tsp baking powder
4.5 cups gluten free flour
Greek Christmas Honey Cookies - Melomakarona | Akis Petretzikis
Greek Christmas Honey Cookies - Melomakarona| Akis Petretzikis
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Recipe:
Chef: Akis Petretzikis
Director: Leonidas Pelivanidis
Production: Akis Petretzikis Ltd.
Powered by: Whatever Productions
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Featured Partners: Mary-Rose Andrianopoulou, Giannis Mpourodimos, Katerina Loi, Markos Papakostantinou, Maria Vasilakopoulou
All About Kourabiedes
Kourabiedes are popular melt-in-the-mouth Greek cookies served on festive occasions. They're buttery-rich and may or may not contain nuts, but are always rolled in icing sugar after baking.
Ingredients are; toasted almonds, baking powder, brandy, egg yolk, icing sugar, plain flour, unsalted butter and whole cloves. To make, cream the butter and icing sugar, add egg yolk and brandy and then the almonds. Twice sift the flour and baking powder and mix lightly into the butter mixture. Shape small pieces of dough into crescents or balls and place a clove in the centre of each. Cook for 15 to 20 minutes until lightly coloured then remove the cloves. Sift icing sugar over baking paper lay the warm cookies on it and dust with more icing sugar.
by OneLoad.com