Monday, July 30, 2012

Kourabiethes (Greek Butter Cookies) with Julie

Kitchen redo has begun. I am currently sanding, priming and painting my way to my dream kitchen. While I am away please enjoy these guest posts from some sweet ladies! 


Hi Everyone!



I'm Julie from White Lights on Wednesday!
I'm really exciting to be on Lindsay's blog today and meeting all of you!


Since we don't really know each other, and I'm totally awesome - ha! - here's a little about me.  I live in Arizona.  Yes, it's stupid hot in the summer.  I love to cook and bake.  I'm pretty much obsessed with freshly clean sheets, they're amazing!  I LOVE Love love to eat cookies.  And I like wine and whiskey.  Not together though...ewww.  


There.  Now we can be friends.  :)


To give you an idea of what goes on over at my blog, here are my readers' favorite posts.




(2) Thin Mint Knock Offs
(3) Chocolate Wasted Cake

In 5th grade we did a unit on countries around the world.  I had Greece.  My grandmother helped me make the fish.  I don't remember what the recipe was, but it was two skin-on fish filets topped with olive oil, shaved onions, tomatoes and some other stuff.  I used to avoid veggies at all costs, But the fish was good.

I also made Kourabiethes.  A traditional Greek butter cookie.  They are yummy and you make them in fun shapes.  There are worse things in life than powdered sugar coated cookies. 






Kourabiethes (Greek Butter Cookies)


Ingredients:
2 ½ cups all-purpose flour

1 tsp baking powder

¼ tsp salt

1 cup (2 sticks) butter, softened

½ cup sugar

1 egg

½ tsp vanilla extract

¼ tsp almond extract

powdered sugar


Directions:

  1. Preheat oven to 350°F.
  2. In a small bowl, combine flour, baking powder, and salt.  In a large bowl, beat together butter, sugar, and the egg until light and fluffy.  Add flour mixture to butter mixture and mix until well blended.  Add vanilla and almond extracts and mix well. 
  3. With your hands, form dough, about ½ tbsp at a time, into balls, crescents, or s-shapes.  Place cookies 2 inches apart from each other on a cookie sheet. 
  4. Put on the middle oven rack and bake 15-18 minutes or until barely brown around the edges.  Remove from the cookie sheet with a spatula and cool on a wire rack for 5 minutes.  With a flour sifter, sift powdered sugar over the cookies

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