11.1.10

Greek Christmas cockies


The nice thing about trying things from different cultures is that it´s OK to eat them year around. Like if you are swedish you eat saffron buns for christmas and wouldn´t dream of doing it in the summer. So I can eat these cockies year around and I don´t mind.
The first time I had them they were made into half moon shapes but i just cut them, a little due to laziness...

Kourabiedes about 40 st
150 g almonds
250 g butter
1,5 dl caster sugar
1 eggyolk
0,5 Tbs cognac
5 dl flour
0,5 tsp bakingpowder
1 pinch pure ground vanilla

Ground or mix the almond to almost powderish
Mix butter and sugar untol fluffy and smooth
add eggyolk and cognac ( or probably any other alcoholic fluid )
and then the flour, bakingpowder and vanilla.
The dough is quite soft.
Shape 2 logs about 3 cm wide, wrap them with plastic or paper an put in the fridge over night.

Heat the oven to 175 degrees Celcius
Cut the logs in 0,5 cm slices and put them on baking sheets
bake fore about 15 minutes depending on size.
Let cool
mix orange blossom water or rose water with som water and splash a little over th cockies and then sprinkle caster sugar over them or coat them with it.

Even the dough tastes great!!

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