Cookie swaps are a fun way to share the fruits of our baking labor during the holidays. For those who don’t know, a cookie swap is a type of party when friends get together and each person makes enough of one kind of cookie to share at the party. After sampling the cookies, everyone selects their favorites and can take them home packaged in appealing assortments ready to give as gifts or to share for dessert at the Christmas feast. Plus, everyone goes home with new recipes to add to their baking repertoire. Adding a few Greek favorites will undoubtedly be a hit at the next cookie swap.
Kourabiedes are a traditional favorite this time of year. From Thanksgiving through Christmas, New Year’s and Epiphany, there are plenty of holidays to bake up some of these special treats for your loved ones. Here is a classic recipe to try. Be warned, the confectioners’ sugar will get everywhere, but the resulting cookies are worth the effort.
Kourabiedes
- 2 cups unsalted butter, softened at room temperature
- 1/2 cup confectioners’ sugar
- 1 teaspoon vanilla extract
- 1 cup blanched almonds, chopped, toasted and set aside to cool
- 4-5 cups all-purpose flour
- Ouzo for sprinkling (optional)
- Confectioners’ sugar for coating
Beat the butter with the 1/2 cup confectioners’ sugar until fluffy. Add 2 cups of the flour, the vanilla and the almonds and mix together. Add the rest of the flour, or as much as needed for the dough to form and not stick to your fingers, though not more than five cups. Do not overwork the dough or add too much flour, or you’ll end up with tough cookies. Form half-moon shapes and place on cookie sheets. Bake in a preheated 350-degree oven for 20-30 minutes until lightly golden.
Meanwhile, sprinkle a large piece of waxed paper with a generous amount of sifted confectioners’ sugar. When the cookies are done, remove them from the cookie sheet and immediately place them on the waxed paper covered with confectioners’ sugar. If using the ouzo, sprinkle the cookies at this point and then sift confectioners’ sugar on top to coat the cookies completely. Once cooled, place the kourabiedes on a platter or store them in an airtight container. Makes about 50-60 kourabiedes.
Koulourakia me Krasi (Wine Cookies)
- 3 and 1/2 cups unbleached, all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon Greek sea salt
- 1/2 cup sugar
- 1/2 cup sesame seeds
- 1 cup Greek extra virgin olive oil
- 1/2 cup Greek dry white wine
Additional sesame seeds, if preferred
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, sugar, and sesame seeds. Make a well in the center and add the oil and white wine. Stir until just combined. Form one to two-inch cookie shapes, and place on ungreased baking sheets about one inch apart. If desired, roll the cookies in additional sesame seeds before placing on the baking sheets. Bake in a preheated 350-degree oven for about 20 minutes or until lightly golden, rotating the pans to ensure even baking. Cool completely on wire racks before serving or storing in an airtight container or cookie jar. If preferred, lightly toast the sesame seeds on a baking sheet in a preheated 350-degree oven for a few minutes before adding to the flour mixture for a more robust, nutty flavor.
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