Loulla’s Korabiethes
KOURABIETHES
(Celebration shortbread biscuits)
Κουραμπιέδες
Loulla’s recipes
The name Kourabiethes is a Turkish world “ kurabiye”and it means biscuit! Shortbreads are not just for Christmas but could you imagine Greek Christmas without them? Well traditionally ‘Kourabiethes’ used to be made only for Christmas and New Year, and the table is not complete unless the kourabiethes are on show! Today they are made all year round and on all special occasions Easter, weddings, engagements name dates and birthdays. Wrapped in cellophane with a pretty ribbon they make excellent favours or gifts. The shape of the biscuits can be varied from rectangular to round, half-moon or star shapes, also some housewife’s like to use Trex or Spy but I don’t, I like to use butter. My mother spent a whole week with her friends making them for my wedding as we were expecting one thousand guests. She was covered from head to toe in icing sugar and so was her carpet and Tiger our cat! Bless her ????
Makes 18-20
1 x 250g (9oz) unsalted butter, soften
100g (4oz) icing or caster sugar
1 egg yolk optional
4 tbsp. ouzo or brandy
few drops of vanilla extract
100g (4oz) toasted almonds, coarsely chopped
50g (2oz) ground almonds
50g (2oz) corn flour
400g (14oz) plain fine flour, sifted
1 tsp. of baking powder
½ tsp bicarbonate of soda
To decorate
Rosewater for brushing or spraying optional
Icing sugar
Method
Pre-heat the oven 170c/325f Gas mark3.
Toast the almonds in the oven for 10-15minutes, cool and coarsely chopped.
In a medium sized bowl, or a food mixer, cream the butter for 4-5 minutes until light and fluffy, add the sugar and whisk for another few minutes, then and the egg yok if you are using it, vanilla, ouzo or brandy.
(Do not use the whisk again)
Using a wooden spoon start mixing gently the sifted flour, a bit at a time, cornflour, baking powder and bicarbonate of soda. Mixing gently with your hand add the ground almonds, chopped nuts and mix lightly (avoid working the dough too much, it will make the shortbread tough) until the dough is smooth and firm and doesn’t stick on your hands. Leave the mixture to rest for 15-30 minutes.
Take walnut or tangerine sized pieces of the dough, shape into rounds or oblongs, I like oblongs shapes. Place on a baking sheet lined with greaseproof paper not too close together, as they will expand during baking. Bake in the for 25 minutes (do not allow the biscuits to brown, they should be light)
Remove the shortbread biscuits from the oven, cool for 5 minutes, and while still warm brush or spray them with rosewater.
Sift the icing sugar into a bowl and carefully take the biscuits one at a time, and coat them completely with the icing sugar. Place them on grease proof paper and sift with more icing sugar to completely cover them. When cooled store in airtight containers, the flavour will improve after a few days. They can be stored in this way for up to a month.
NB For star shapes or moon shapes roll out the dough to 6cm (¼ inch) and cut accordingly.
Also you could add Christmas red-paste food colouring or Wilton jell in the shortbread mixture to make them more festive for Christmas. Dilute 1- 2 tsp of red-paste with 1tsp of white cider vinegar then you added to the mixture before you add the flour. (You could get from baking supply shops) Loullass recipes
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
EASY Ricotta Cookies | Deliciously Yummy Cookies
EASY Italian Ricotta Christmas cookies are soft cake-like cookies that are light and fluffy. I can’t explain how good they are, but you are going to LOVE them! Ricotta Cookies are perfect for ANY occasion but traditionally you will see them more around Christmas time. Buon Natale!!!
ITALIAN RICOTTA COOKIES
Yields 48 Cookies (1 ½ tablespoons size)
1 stick of Butter, room temperature
¾ cup Sugar
1 Egg
1 Lemon Zest
1 cup Ricotta Cheese, preferably whole milk
1 Tablespoon Vanilla Extract
2 cup Flour
½ teaspoon Baking Powder and Baking Soda
¼ teaspoon Salt
Glaze
Lemon Juice
¾ cup Confectioner Sugar
1 teaspoon Vanilla Extract
Colored sprinkles
Preheat the oven to 350 degrees.
1. In a mixing bowl, add butter, and sugar. Mix until light and fluffy.
2. Combine the egg to butter mixture.
3. Add the zest of a lemon, ricotta cheese, and vanilla extract. Mix to combine.
4. Add the flour, baking powder, baking soda, salt, and mix until well incorporated.
5. On a lined cookie sheet, scoop out cookie dough in even amounts to ensure consistency in cooking time.
6. Then place in the oven and cook for 10-12 minutes or until the bottom of the cookies are golden brown.
7. While cookies are baking, prepare the frosting by adding confectioner sugar, lemon juice, and vanilla extract until well combined.
8. Once cookies have cooled, drizzle desired amount of glaze and add sprinkles.
Note: glaze and sprinkle a few at a time otherwise glaze will begin to harden and the sprinkles will not stick.
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Κουλουράκια πορτοκαλιού με ελαιόλαδο. Νηστίσιμα, χωρίς ζύμωμα
Νηστίσιμα κουλουράκια πορτοκαλιού με ελαιόλαδο, αλεύρι ολικής. Πανεύκολα, χωρίς ζύμωμα! Αν τα πορτοκάλια είναι πολύ γλυκά γίνονται χωρίς καθόλου ζάχαρη!
Πολύ εύκολη συνταγή που πετυχαίνει πάντα! Αυτά τα κουλουράκια εκτός από νόστιμα και γευστικά, είναι το τέλειο σνακ που θα σε χορτάσει και θα σου δώσει ενέργεια. Με 2- 3 παίρνεις δύναμη και νιώθεις ευεξία για να συνεχίσεις την εργασία σου στο γραφείο, στο διάβασμα, στις χειρωνακτικές εργασίες ή στις αθλητικές σου δραστηριότητες.
Υλικά (περίπου 40 τεμ.)
1 ποτήρι χυμό πορτοκαλιού (300 ml)
3/4 ποτήρι ελαιόλαδο (200 ml)
1/3 ποτήρι ζάχαρη ακατέργαστη (100 γρ.)
1 κοφτό κουταλάκι του γλυκού κανέλα
1/3 κουταλάκι του γλυκού γαρίφαλο
ξύσμα από 1 πορτοκάλι
1 βανιλέτο (ή 2-3 κάψουλες βανίλιας)
1 κουταλάκι του γλυκού baking powder
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1 κουταλάκι του γλυκού αμμωνία
περίπου 600 γρ. αλεύρι ολικής άλεσης
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Διατηρούνται για αρκετό καιρό στο ντουλάπι αλλά τελειώνουν πολύ γρήγορα! Φροντίστε να μην τα αφήνεται σε εμφανή σημεία γιατί είναι πειρασμός!!!!
* * * * * *Για την παρασκευή της συνταγής χρησιμοποίησα Αλεύρι Λήμνου Σταματέρης για όλες τις χρήσεις. (Θα το βρείτε σίγουρα στο Σκλαβενίτη)
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