Greek Cookies with Confectioners’ Sugar, known as Kourabiedes, hold a cherished place in Greek culinary traditions, often gracing tables during festive occasions and family gatherings. These delicate treats are imbued with the flavors of butter, vanilla, and a hint of brandy, creating a delightful blend of sweetness and richness that pairs perfectly with a soothing cup of tea or coffee. Originating from “The Complete Book of Greek Cooking, The Recipe Club of St. Pauls Greek Cathedral,” this recipe has been passed down through generations, ensuring its authenticity and deliciousness.
Ingredients
The ingredients list for Kourabiedes is straightforward, emphasizing quality over complexity:
- Whipped Butter: 1 cup, which forms the buttery base essential for the cookies’ texture.
- Confectioners’ Sugar: 3/4 cup in the dough and additional for dusting, contributing to both sweetness and the iconic powdered finish.
- Vanilla Extract: 2 teaspoons, enhancing the cookies with its aromatic warmth.
- Brandy: 2 tablespoons, adding a subtle depth of flavor that complements the sweetness.
- All-Purpose Flour: 4 1/2 cups, providing structure and body to the cookies.
Nutritional Content
Each Kourabiedes cookie, despite its delectable nature, is relatively light in calories and nutrients:
- Calories: Approximately 76.8 per cookie
- Fat: 5 grams, mainly from butter
- Saturated Fat: 3.1 grams
- Cholesterol: 13.3 mg
- Sodium: 50.2 mg
- Carbohydrates: 6.9 grams
- Fiber: 0.2 grams
- Sugar: 1.2 grams
- Protein: 0.8 grams
Recipe Instructions
-
Preheat oven: Begin by preheating your oven to 350°F (175°C), ensuring it’s ready for baking the cookies to perfection.
-
Prepare butter: Whip the butter until it turns white and fluffy, a crucial step in achieving the desired texture of the cookies.
-
Incorporate ingredients: Gradually add the confectioners’ sugar, vanilla extract, and brandy to the whipped butter. This gradual addition ensures even distribution of flavors and sweetness throughout the dough.
-
Add flour: Slowly incorporate the all-purpose flour, about 1 cup at a time, until the dough forms. This step requires patience to blend the ingredients thoroughly without overmixing.
-
Shape the cookies: Take portions of the dough and roll them into balls, each approximately the size of a meatball. Place these balls on a prepared cookie sheet.
-
Create the signature shape: Gently press your thumb into the top of each cookie and twist slightly. This action slightly flattens the cookie and creates a small indentation that holds the powdered sugar after baking.
-
Bake: Place the shaped cookies on the baking sheet into the preheated oven. Bake for about 20 minutes or until the cookies acquire a light golden color, reminiscent of sand.
-
Prepare the sugar coating: While the cookies are baking, sift a generous amount of confectioners’ sugar onto a large sheet of wax paper. This prepares the surface for coating the warm cookies.
-
Coat the warm cookies: Once the cookies are done baking, carefully remove them from the oven. While still warm, place each cookie onto the prepared sugar and sift additional confectioners’ sugar over the tops and sides. This step adds a final touch of sweetness and creates the classic powdered appearance.
Serving and Enjoyment
Kourabiedes are best enjoyed fresh, allowing their delicate texture and rich flavor to shine through. Serve them alongside a steaming cup of Greek coffee or a fragrant herbal tea for a truly authentic experience. These cookies also make delightful gifts during holidays or special occasions, showcasing the warmth and hospitality of Greek cuisine.
Conclusion
In conclusion, Kourabiedes, or Greek Cookies with Confectioners’ Sugar, exemplify the artistry and simplicity of traditional Greek baking. With a recipe rooted in family tradition and community cookbooks, these cookies not only satisfy the palate but also evoke memories of gatherings and celebrations. Whether you’re new to Greek cuisine or a seasoned enthusiast, baking Kourabiedes brings a taste of Greece into your home, spreading joy and sweetness with every batch.
