Epatia’s Cookie Recipes

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Kourabiedes

  • 1 1/2 pounds butter or 6 sticks unsalted butter
  • 1 cup powdered sugar
  • 1 cup slivered almonds
  • 1 1/2 teaspoons vanilla extract
  • 1/4 cup rose water (just water if you can’t find)
  • 1/4 cup ouzo
  • 1 large egg
  • 2 egg yolks
  • 3 teaspoons baking powder
  • 4 pounds all-purpose flour

Dusting-Coating

  • 2 cups powdered sugar
  • 1/4 cup water
  • 1/2 cup rose water

 

  1. Preheat oven to 350 degrees F.
  1. Grease a large baking sheet lightly with butter or cooking spray.
  1. Fry or bake slivered almonds until a light golden brown.
  1. Beat butter in blender or with a hand mixer on high for 20 to 30 minutes until white, light and creamy. Add the egg and yolks one at a time mixing well to incorporate.
  1. Add 1 cup powdered sugar, rose water, ouzo and then almonds.
  1. Next sift together baking powder and flour. Slowly add to mixture.
  1. Dough should be easy to work with. Form into small balls
  1. Bake for 10 to 20 minutes until light golden brown. Immediately splash with hand a mixture of 1/4 cup water and 1/2 cup rose water.
  1. Finally, place cookies in a box or pan full of powered sugar and really cover the cookies. You can also use a sifter to sprinkle powdered sugar on cookies until coated. When storing and packing do so in powdered sugar.

 

 

Melomakarona Greek cookies

 

 

Melomakarona

Syrup

 

  1. Put the oil, butter, orange juice, cinnamon, cloves, orange peel and sugar in a mixing bowl and beat until they are thoroughly blended.
  1. Sift about one cup of flour with the baking soda, baking powder and salt and blend into the oil mixture.
  1. Add the semolina, a cup at a time, into this mixture.
  1. Add enough of the remaining flour, a cup at a time, until you get a firm dough. Use your hands to do the mixing, as an electric mixer will be useless after the first two or three cups of flour have been added.
  1. Roll the dough into log shaped cylinders, about two inches long and one inch in diameter, flatten them with your hands, and place them on cookie sheets that have been greased with a little olive oil. You can also make rounded ones if you prefer.
  1. Bake at 350 degree Fahrenheit for half an hour.
  1. For the syrup: Mix the sugar, honey and water, and bring to a boil.
  1. Cook on low heat for four minutes and skim off the foam that forms on top.
  1. Remove the cookies from the oven.

Lay the cookies out in a baking pan large enough and pour the hot syrup over the cookies, sprinkle with the chopped walnuts and let them soak overnight.

The next day sprinkle each layer evenly with the finely chopped walnuts and put in an airtight container.

 

Click here to read a cookie exchange story bringing back memories

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