Grandma Sylvia's Greek Kourabiedes Cookies
By
Colleen Sowa
@colleenlucky7
1
This Greek cookie recipe was given to my grandmother Mabel Kennedy Sullivan from my Greek cousin's grandmother Sylvia Bravos.
We were all raised like one family... so everyone's grandmother was EVERYONE'S Grandmother! I had so many grandmothers and grandpas and aunts and uncles..... I thought all families were like this! Guess I was just lucky to be raised this way!
I loved going to visit grandma Sylvia, she always said, "Remember you saw a lot of nice things today!"
This is an excellent cookie and is fast and easy to make.
I hope you will enjoy it as much as our family does!
We were all raised like one family... so everyone's grandmother was EVERYONE'S Grandmother! I had so many grandmothers and grandpas and aunts and uncles..... I thought all families were like this! Guess I was just lucky to be raised this way!
I loved going to visit grandma Sylvia, she always said, "Remember you saw a lot of nice things today!"
This is an excellent cookie and is fast and easy to make.
I hope you will enjoy it as much as our family does!
Rating:
★★★★★ 2 votes5
Comments:
Serves:
3 - 4 dozen (depending on size)
Prep:
1 Hr 20 Min
Cook:
35 Min
Method:
Bake
Ingredients
-
1 cwalnuts (chopped)
-
2 cflour
-
1 tspbaking powder
-
1 tspsalt
-
1 1/3 stickbutter, softened
-
2 largeegg yolks
-
2 Tbsphoney
-
3 Tbsporange juice, fresh
-
1 Tbsporange zest
-
3 Tbspbrandy
-
1 cpowdered sugar
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COATING
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1 cpowdered sugar
How to Make Grandma Sylvia's Greek Kourabiedes Cookies
- Preheat the oven to 350 degrees F.
Toast walnuts golden brown. Grind half of the nuts and chop small the other half. (now days you can use a food processor for this). Place in large bowl. - Add the flour, salt, and baking powder in bowl with the nuts. Set aside.
- In separate bowl: beat the egg yolk,honey, orange juice, orange zest and brandy. Mix well. Add butter and powdered sugar and beat until creamy and fluffy (8 - 12 minutes) on high speed with mixer.
- On medium - low speed: slowly add the flour/nut mixture to the egg/juice mixture. This will make a crumbly dough. Set this aside (covered), for 1 hour.
- Pinch a piece of dough the size of a teaspoon. Roll between palms into a ball, football shape, "S" shape or crescent shape, your choice.
- Place the cookies on a parchment paper lined baking sheets. Bake at 350 degrees for 15 - 20 minutes (depending on your oven) until the bottoms are a light golden brown and cookies are set.
- Remove cookies to a wax paper lined surface that has been sprinkled with sifted powdered sugar. Immediately sift powdered sugar over the cookies (generously). Repeat until all cookies are done. Cool completely before storing.
- Store in airtight container for a week (now days we use zipper bags). These can also be frozen for months, but they need to be completely thawed and re-sprinkled with powdered sugar to "refresh" them.
