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Showing posts with label #intnlcookies. Show all posts
Showing posts with label #intnlcookies. Show all posts

Thursday, December 8, 2016

Christmas Around the World. Kourambiedes (Greek Butter Cookie) #ChristmasCookies

Welcome to Day 8 of my Christmas Around the World party.  I am baking and sharing cookies every day for 12 Days and each day I am bringing a Christmas Cookie from a different country.  I started out with Italy, headed northeast to Poland and then traveled to the Mediterranean to visit Lebanon.

I traveled back northwest to visit Germany, Denmark and my Grandmother's birthplace, Czech Republic.  Yesterday, I recouped here in the USA and presented you with a Classic American Sugar Cookie.  Today we are heading back to the Mediterranean and visiting Greece where we will enjoy a Greek Christmas Cookie called Kourambiedes.



I found this cookie on food.com submitted by evelyn/athens who states "These, with Melomakarona, are found in every Greek home during the Christmas Holidays".  They are a butter cookie that contain almonds and are flavored with rose water.  I think they might be found in this American home during the Christmas Holidays from now on.



Kourambiedes
adapted from Food.com

1 c. butter, room temperature
1/2 c. powdered sugar
1 egg yolk
1/2 t. baking powder
1/4 t. baking soda
dash of salt
1/2 T. brandy
1/2 t. vanilla
2 1/2 c. flour
3/4 c. sliced almonds
rose water
Powdered sugar for sprinkling

Cream the butter and sugar in large bowl of stand mixer, fitted with paddle attachment, for 15 minutes or until it begins to turn white.  Mix in the baking powder, baking soda and salt.  Add the egg yolk, brandy and vanilla.  Gradually add the flour until well combined and then stir in the almonds.

Using a cookie scoop, portion the dough into small rounds.  Place onto a parchment lined baking sheet and flatten slightly with the palm of your hand.  Bake in a preheated 350* oven for 15-20 minutes. While cookies are baking place a small amount of rose water into a shallow bowl.  Immediately upon removing the cookies from the oven, dip your fingers into the rose water and shake them over the hot cookies.  Sprinkle the cookies, while still hot, with powdered sugar and let cool.   Print Recipe




Welcome to the 12 Days of Cookies, hosted by Family Around the Table and Cooking With Carlee. We are filling the season with all kinds of delicious cookies.  Be sure to check out some of the recipes below or you can follow along on Facebook or Twitter by searching #ChristmasCookies.  We also have a 12 Days of Cookies Pinterest board where you can see all of the goodness!  May your holidays be sweet!

Day 8 of 12 Days of #ChristmasCookies






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Friday, December 2, 2016

Christmas Around the World. Rogaliki (Polish AlmondCrescents) #ChristmasCookies #IntnlCookies

Here we are celebrating the second day of 12 Days of Cookies, hosted by FamilyAround TheTable and CookingwithCarlee.  We are sharing delicious cookie recipes for 12 straight days in celebration of the holiday season. 

You can search #ChristmasCookies to see all the goodies these 12 days. Follow the 12 Days of Christmas Cookies Pinterest board for more cookie ideas. Please visit all the blogs sharing cookie recipes. Links will be found directly beneath my recipe.


Today I am also joining the International Cookie Exchange hosted by Sarah from Curious Cuisiniere, where a group of cookie-loving food bloggers is sharing recipes for cookies from around the globe. Get ready to break out your mixing bowl, because these recipes are sure to inspire you to fill your cookie jar with cultural treats!

You can follow along on Twitter with the hashtag #IntnlCookies, and you can find these great recipes and more cookies from around the world on the International Cookie Exchange Pinterest Board.

I decided to travel to Poland today via about.com.  This is a wonderful site for finding authentic international recipes.  This Rogaliki recipe was adapted from Barbara Rolek, Eastern European Food Expert.


It was a good thing that I snapped this photo before my family got a taste of these cookies.  They are G O N E.....gone!!! I am going to have to make another batch (or three) of these buttery almond flavored crescents before Christmas, for sure.  Luckily they are quick and easy.

I adapted the recipe by using almond flour from Bob's Red Mill instead of grinding my own.  I also added 1/2 t. of almond extract and reduced the vanilla from 1 t. to a 1/2 t. because we love almond flavors in this household.

Rogaliki 
adapted from Barbara Rolek, Eastern European Food Expert 

2 sticks butter, room temperature
1/2 c. sugar
1 egg yolk, room temperature
1/2 t. almond extract
1/2 t. vanilla extract
1/4 c. almond flour
1 2/3 c. flour
Powdered Sugar

Place the butter and sugar in the large bowl of a stand mixer fitted with the paddle attachment. Beat until light and fluffy.  Beat in the egg yolk, almond extract and vanilla.  Add the flours and mix at low speed until thoroughly combined.

Shape walnut size pieces of the dough into crescents and place on a baking sheet that has been covered with parchment paper.  Bake in a preheated 350* oven for 20 minutes or until slightly browned on the edges.  Remove from oven and roll in powdered sugar while still hot.  Place to cool on a wire rack.  When completely cooled, roll again in powdered sugar.  Store tightly covered.  Print Recipe




Let's take a look at the other recipes for Day 2








Here's the #IntnlCookies Tray...
listed in alphabetical order of the cookies' country of origin


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