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Greek shortbread cookies recipe (kourabedies)

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cubrinj

Active member
I know everyone loves melamakarona during Christmas, but my favorite are kourabedies! They are delicious. I love my family's recipe. I thought I would share:

- 2 sticks butter, at room temperature
- 2 egg yolks
- 1/2 cup confectioners’ sugar
- 1/2 teaspoon vanilla extract
- 1/4 cup brandy
- 3 cups of all-purpose flour
- 1 tablespoon of baking powder
- 2 cups of almonds, roasted and chopped
- Additional confectioners' sugar (for dusting)

1: Preheat the oven to 355°F (180°C) and line two baking sheets with parchment paper.

2: Cream the butter into a large mixing bowl. Beat with an electric mixer on medium speed until it is light and fluffy. Add two egg yolks gradually and continue beating.

3: Add confectioners’ sugar, vanilla extract, and brandy, and beat until creamy and fully incorporated.

4: Add flour and baking powder and mix until the dough becomes soft and silky.

5: Fold chopped almonds into the dough mixture.

6: Take a small piece of dough (approximately 1 tablespoon-sized) and press it into your palm to create a small, round cookie. Place the cookies on the parchment paper-lined baking sheets about 1 inch apart.

7: Bake for 20-25 minutes until the cookies turn golden brown.

8: Remove the cookies from the oven and place them on a wire rack to cool.

9: Once the cookies are completely cool, dust them with a layer of confectioners’ sugar to coat the cookies.

10: Store in an airtight container until you're ready to enjoy them.

greek-shortbread.jpg
 
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Reactions: k_tsoukalas
This is definitely a wonderful recipe. Thanks for sharing!
 
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Reactions: k_tsoukalas
Kourabedies are so good. My family always made these and baklava for Christmas. She'd give out plates of Greed desserts for gifts!
 
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Bougatsa Recipe - Delicious Breakfast!

When I was in Greece, I loved having bougatsa for breakfast. I don't have it much when I am back home so I decided to learn how to make it. Here's the recipe I use:

I do have a question, I find using the puff pastry the easiest. However, what do they use in Greece?

Dough:
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  • 1/2 cup (1 stick) unsalted butter, melted
Custard:
  • 4 cups whole milk
  • 1 cup granulated sugar
  • 1 cup fine semolina flour
  • 4 large eggs
  • 1 teaspoon vanilla extract
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  • Ground cinnamon, for sprinkling (optional)
Instructions:

  1. Prepare the Custard Filling:
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    • In a separate bowl, whisk together the sugar, semolina flour, eggs, and vanilla extract until well combined.
    • Gradually pour about 1/4 of the hot milk into the egg mixture, whisking constantly to temper the eggs.
    • Pour the tempered egg mixture back into the saucepan with the remaining hot milk, whisking constantly.
    • Cook the mixture over medium heat, stirring constantly, until it thickens to a custard-like consistency, about 5-7 minutes. Remove from heat and let it cool slightly.
  2. Prepare the Bougatsa Dough:
    • Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
    • Unfold the thawed puff pastry sheets onto a clean surface. Brush melted butter generously over one sheet of puff pastry.
    • Place the second puff pastry sheet on top of the buttered one. Brush the top with more melted butter.
    • Roll up the puff pastry sheets tightly into a log. Cut the log into 12 equal portions.
  3. Assemble the Bougatsa:
    • Take one portion of the puff pastry and flatten it into a thin circle on a floured surface, using a rolling pin.
    • Place about 2-3 tablespoons of the cooled custard filling in the center of the pastry circle.
    • Fold the edges of the pastry circle over the custard filling, creating a sealed pouch. Place the filled bougatsa onto the prepared baking sheet.
    • Repeat this process with the remaining puff pastry portions and custard filling.
  4. Bake the Bougatsa:
    • Place the baking sheet in the preheated oven and bake the bougatsa until the pastry is golden brown and crispy, about 25-30 minutes.
    • Remove the bougatsa from the oven and let it cool slightly before serving.

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