Kourabiethes for Baking Partners

When Swati announced cookies for this month’s Baking Partner’s challenge I was thrilled. We all love cookies but I do not bake them often for my oven is small and I have to bake loads of times it gets tiring.

So this time round I decided I am going to bake at least 2 kind s of cookies but my   Father –in-law is not well and he has gone hypoglycemic on 2 scary occasions and I was in no mood. Finally I made these the other day as they are sugar coated and something that my FIL needed! Needless to say he loved them!

The first time I made them I could not get the shapes, one message at FB and I had at my disposal this beautiful video and solution Thanks Archana Ramchandran and Sangeeta Priya! By then since everyone was gaga over the cookies i made then in ball and baked them. Here take a look.

I made them the second time and the ‘help’ I had were 2 pint sized helpers, I should say excellent helpers and though the shapes were of uneven size the fun the helpers had was something that I did not want to kill.

So here are Kourabiethes  from Greece

Recipe Source

A powder sugar-coated shortbread from Greece, made for special occasions and festive Christmas season.

Super Food Ideas

Source Super Food Ideas – December 2005, Page 122
Recipe by Dixie Elliott

Ingredients

• 250g butter, softened
• 2 ½ cups pure icing sugar
• 2 teaspoons vanilla extract
• 1 orange, rind finely grated
• 1 egg, at room temperature
• 2 ½ cups plain flour
• 1 teaspoon baking powder
• ½ cup almond meal (ground almonds)

Method:

• Preheat oven to 160°C. Line 2 flat baking trays with baking paper.( I greased the baking tray and used them).
• Using an electric mixer, beat butter, 1 cup icing sugar, vanilla and orange rind until pale and creamy.
• Add egg and beat until well combined. Sift flour and baking powder over mixture.
• Add almond meal. Stir until dough comes together.
• Make a disc of the dough and chill it.
• On the work surface dust little flour and then cut the disk into 2-3 inch wide batons.
• Cuts the batons in smaller pieces  and then roll them with little flour  roll out into 8cm-long sausage shapes.
• Bend to form crescent shapes.
• Place on baking trays, allowing room for spreading.
• Bake for 10 minutes or until light golden.
• Stand for 5 minutes on trays until firm.
• Place remaining sugar in a bowl. Coat warm biscuits, 1 at a time, in sugar.
•  Place on a wire rack to cool.
• Sift any remaining icing sugar over biscuits when cool.

Hi! First time here? Well then you are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Face Book page. I will be happy if you can follow me onTwitter too!

Archana

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