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asleep at mal 9/09
alumiere
Greek Powdered Sugar Cookies (Kourabiethes) 
12/25/10 14:40
asleep at mal 9/09
Joyous holidays to all of my family and friends. Regardless of how you celebrate I hope you're enjoying your season!

These have been a holiday tradition since I was a little girl; Grandma and then Mom made sure we had them for breakfast on Xmas... This year I'm making them for our holiday gathering in LA and adapted them from Mom's recipe.



Multiple versions here - 1 with spelt flour (wheat free, not gluten free), 1 with almond flour (I couldn't get rid of the butter or sugar though) and the original family recipe.

1 stick unsalted butter softened
1 egg yolk
1/4 c powdered sugar (aka confectioners sugar)
1/2 tsp baking soda
1/2 tsp almond extract
1 cup less 2 tbsp spelt flour

In large mixing bowl beat together butter, egg yolk, sugar, baking soda & almond extract. Beat for about 5 minutes until it's really really creamy. Work in spelt flour making a soft, buttery dough.

Refrigerate dough an hour or two, then roll ~ 1 tbsp in hand into an oval shape. Place on greased cookie sheet, and bake at 325*F ~ 10 minutes until lightly golden on the bottom. Let cool, roll in more powdered sugar to coat. Makes ~ 1 dozen cookies.

1 stick unsalted butter softened
1 egg
1/4 cup powdered sugar (aka confectioners sugar)
1/4 tsp almond extract
1/2 tsp baking soda
1/2 tsp cream of tartar
1 1/2 c fine ground blanched almond flour (not almond meal, and I do not recommend Bob's Mill brand - it's too coarse)

In large mixing bowl beat together butter, egg, sugar, baking soda & almond extract. Beat for about 5 minutes until it's really really creamy. Work in almond flour making a soft, buttery dough.

Refrigerate dough until solid, then roll ~ 1 tbsp in hand into an oval shape. Place on greased cookie sheet, and bake at 325*F ~ 7 minutes until lightly golden on the bottom. Let cool, roll in more powdered sugar to coat. Makes ~ 1 dozen cookies.

I should note: we've worked out that a small amount of carbs are OK for me, but not wheat (no need for totally gluten free though). Hence the two re-workings to see which one tastes closer to the original (I prefer the almond flour, but they're both very close).

The original recipe:

1 lb unsalted butter softened
1 tsp baking soda
1 egg yolk
1 tsp almond extract
1 cup powdered sugar
4 cups cake flour

In large mixing bowl beat together butter, egg, sugar, baking soda & almond extract. Beat for about 5 minutes until it's really really creamy. Work in flour making a soft, buttery dough.

Refrigerate dough up to overnight to make it easier to work with, then roll ~ 1 tbsp in hand into an oval shape. Place on greased cookie sheet, and bake at 325*F ~ 10 minutes until lightly golden on the bottom. Let cool, roll in more powdered sugar to coat. Makes ~ 4 dozen cookies.

Also, the original recipe for Koulourakia - I'll try adapting them next.

Koulourakia
1/2 lb butter (salted) softened
1/2 tsp baking soda
3 eggs beaten
1 1/4 cups sugar
1/8 cup corn oil
1/2 tsp almond extract
1 1/2 tsp baking powder
4 1/2 cups cake flour

Put butter, oil, sugar, eggs in large bowl and mix until creamy. Add baking powder, baking soda, and almond extract. Beat well. Gradually add flour. Dough will be very soft and buttery.

Refrigerate overnight. Lightly flour counter, cutting board, etc. Roll into thin strips, then shape into spiral, S (double spiral) or twist shapes and place on cookie sheet. Brush top with beaten egg (not part of the original 3). There's a video tutorial here: http://www.youtube.com/watch?v=hQAMRYI1ZT4

Bake in 375 degree oven. DO NOT GREASE COOKIE SHEET.