Kourabiedes ! crescent cookies…. so light, so Greek….

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As blue as the Mediterranean waters …

I have very fond memories of living in Limassol when the kids were younger and we loved the local food. The bakeries were always brimming with traditional sweets and pastries and today I am making Kourabiedes.

You can have them plain or stuffed with dates and I am making the plain version today. These butter cookies have a very light texture as they are made with confectioners sugar and this recipe was given to me by my good neighbor Maria who said that her grandmother used a combination of almonds and walnuts … I have been asked by some of you about where to buy Rose Water in the USA

Although you can use a crescent shaped cutter, I prefer to mould them by hand as the finished effect is more rounded and enticing …. You simply form small balls from the dough and then make an indent with your thumb in the center of the ball and you will end up with a rounded 3-d crescent rather than a flat shape. These cookies are easy to make and ideal for cooking with the kids. If you wish to buy rose water online in the USA please click This recipe makes around 35 cookies.

You will need :

1 cup soft butter
1/2 cup confectioners sugar plus extra sugar for dusting
1/2 teaspoon salt
1 cup ground almonds
Few drops vanilla extract
Few drops rose water if available
1/4 cup crushed walnuts
2 cups sifted flour
1/2 teaspoon lemon zest
Tip of a teaspoon ground cloves, do not overdo it

Cream butter in a mixing bowl
Add the sugar
Continue creaming until light and fluffy
Add the ground almonds, lemon zest, vanilla extract, rose water, crushed walnuts and cloves,
Blend in flour gradually together with salt. Mix thoroughly until it forms a soft dough.
Shape into teaspoonful balls
Indent each ball in the middle with your thumb and form a crescent shape.
Place on ungreased baking sheet
Bake at 180 C for 10 to 15 minutes
Cover the bottom of a flat plate with icing sugar.
Place cookies on top and sprinkle with more icing sugar. Turn them over so that they are fully covered.
Shake off excess icing sugar and arrange on platter.

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Rolling the crescents in sugar …

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11 thoughts on “Kourabiedes ! crescent cookies…. so light, so Greek….

  1. Pingback: Karythopita ….. a really moist Greek Walnut Cake | Good Food Everyday

  2. Thanks, just baked a batch of these & this is a fabulous recipe. Brings back wonderful memories of Effie our dear old Greek neighbour who’s Kourabiedes were legendary. xx

    Like

From the heart of the Mediterranean.... Thank you !

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