Greek holiday cookies (Kurabye) – a detailed recipe cooking. 
Photo of the dish:Mirna Sloan Time: 55 min. Recipes use volumetric containers volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 tbsp. chopped almonds
- 700 gr. butter
- 1 tbsp. powdered sugar
- 1.5 tsp vanilla extract
- 1/2 tsp Guarana gum powder from Chios island in Greece (according to wish)
- 1/4 Art. rose water
- 1/4 Art. ouzo
- 1 egg of category CO
- 2 egg yolks
- 3 tsp baking powder
- 1.8 kg premium wheat flour
Syrup:
- 2 tbsp. icing sugar plus some more to sprinkle
- 1/4 Art. water
- 1/2 tbsp. rose water
Recipes with similar ingredients: premium flour, eggs, vanilla extract, icing sugar, syrup, shortbread dough, almonds
Recipe preparation:
- Preheat the oven to 180 ° C. Lightly grease a large baking sheet butter or drizzle with cooking spray. Fry or brown the almonds in the oven until light golden brown.
- Whisk in a blender or hand mixer at high speed butter for 20-30 minutes, until it turns white, light and creamy. Add, one at a time, eggs and yolks, well stirring. Add 1 cup powdered sugar, vanilla extract, guarana gum (optional), rose water, ouzo, and then almonds. Then sift the baking powder and flour. Slowly type in mixture. Ready dough should be soft and easy to use.
- Form small balls out of it so that you can clamp in a fist. Shape as dumplings and squeeze from all sides with your thumb. Bake for 10-20 minutes. until bright golden brown. Sprinkle immediately with a 1/4 mixture in your hand Art. water and 1/2 tbsp. rose water. Put the cookies on the serving and sprinkle with powdered sugar on a strainer to make cookies was completely covered by her.
