|Half-moon Crescent Shape|
Okay, according to all the grand kids, Yiayia makes the best of everything. I had to include her recipe for these Greek cookies called, Kourabiedes. I know they would want to pass this recipes to their kids one day. So here it is, kitties. Enjoy and think of Yiayia. She loves you all.
These cookies can be shaped in rounds, crescent moons, and s-shape cookies.
Preheat oven to 350 Degrees
Bake time: 20 minutes
1 pound butter, room temperature soften
1 egg yolk. room temperature
1 cup powder sugar (confectioner's sugar)
2 tsp. vanilla extract
2 tsp. almond extract
optional: shot of ouzo
4 cups plus 3/4 cup all purpose flour plus an extra 1/4 cup if needed.
About an extra pound confectioner's sugar
Beat butter, yolk and confectioner's sugar until creamy and light. Add extracts and pinch salt. Continue to cream. Blend flours together and slowly add until a dough forms. Dough should be soft but easy to form a ball shape. If too wet, add a little more flour. Do this sparingly. Becareful with the adding too much flour. This can change the lovely buttery, melt in your mouth texture. You just want the dough to come together and easily formed into your desired shape. In this case less is more.
Round a small walnut size ball in hand. Flatten slightly on cookie sheet. Make a dent in middle with finger. If a crescent moon, roll dough out 1/2 inch thickness and cut with a round cutter or glass into crescent shapes. If s-shape roll is desired roll out like a cigar shape and form into a soft s-shape. Bake for about 20 minutes until lightly brown. Immediately, have a bowl with a few cups of powder sugar. Let cookies cool for 5 minutes, place in bowl with confectioner's sugar and cover. Do this to all cookies. When completely cool, place cookies on a tray and sift powder sugar on top to cover cookies completely. They last about a week and improve in taste as they age.