We grew up on these cookies while living in Greece. They are just too delicious; they'd disappear faster than Mom could make them.
They are different and better than any kourabiedes I've eaten at Greek fairs, etc. The difference is the inclusion of the spices.
I must admit I have not tried creating this recipe myself; I just always eat Mom's!
Mix in bowl to soften:
1 cup butter
Add and cream thoroughly:
1 cup powered sugar
Add and beat well:
1 egg yolk
Sift together the following and gradually add to creamed mixture:
2 1/2 cups sifted flour
1/2 t. cinnamon
1/4 t. ground cloves
1/4 t. salt (if desired)
Add:
1 cup chopped walnuts
----------------------------------------
Turn mixture out on floured board and knead until smooth. Chill for 30 minutes.
1st option: Roll out dough 1/4 to 1/2 inch thick and use a small drinking glass to cut out crescent moon shapes; place on lightly greased baking pan. (My fave.)
2nd option: Roll into 1 1/2 inch balls;, leave round or flatten slightly with spoon and place on lightly greased baking pan. (The more traditional way.)
Bake 400 degrees 10-12 minutes and roll immediately in powdered sugar.....
Before serving, sprinkle lightly additional powdered sugar over the cookies.
Thursday, December 18, 2008
Recipes: Tiana's Mystery Recipe :)
INGREDIENTS:
* 3 eggs
* 1 1/2 cups packed brown sugar
* 1 cup white sugar
* 1 teaspoon vanilla extract
* 1 teaspoon corn syrup
* 2 teaspoons baking soda
* 1/2 cup butter
* 1 1/2 cups peanut butter
* 4 1/2 cups rolled oats
* 1 cup semisweet chocolate chips
* 1 cup candy-coated milk chocolate pieces
DIRECTIONS:
1. Preheat oven to 350 degrees.
2. In a very large bowl, beat the eggs.
3. Add the remaining ingredients in order, mixing well.
4. Use an ice cream scoop to put on ungreased cookie sheet. Bake for 12 to 15 minutes.
* 3 eggs
* 1 1/2 cups packed brown sugar
* 1 cup white sugar
* 1 teaspoon vanilla extract
* 1 teaspoon corn syrup
* 2 teaspoons baking soda
* 1/2 cup butter
* 1 1/2 cups peanut butter
* 4 1/2 cups rolled oats
* 1 cup semisweet chocolate chips
* 1 cup candy-coated milk chocolate pieces
DIRECTIONS:
1. Preheat oven to 350 degrees.
2. In a very large bowl, beat the eggs.
3. Add the remaining ingredients in order, mixing well.
4. Use an ice cream scoop to put on ungreased cookie sheet. Bake for 12 to 15 minutes.
Recipes: Ann’s American style Salvadoran Quesadillas
Ingredients:
1 cup sugar
2 (oz) softened margarine bars
1 cream cheese
12oz sour cream
1 cup rice flour
1 ½ cup bisquick
5 eggs
Directions:
Preheat oven 350
Beat sugar, margarine, cream cheese, sour cream until well blended
Add each egg separately alternating with a little bit of rice and bisquick until all eggs, flour&bisquick have been added and are well blended
Bake in a shallow greased pan for 30-35 min or until golden
1 cup sugar
2 (oz) softened margarine bars
1 cream cheese
12oz sour cream
1 cup rice flour
1 ½ cup bisquick
5 eggs
Directions:
Preheat oven 350
Beat sugar, margarine, cream cheese, sour cream until well blended
Add each egg separately alternating with a little bit of rice and bisquick until all eggs, flour&bisquick have been added and are well blended
Bake in a shallow greased pan for 30-35 min or until golden
Recipes: Kelley's Mystery Recipe :)
Ingredients:
* 1/2 cup butter, softened
* 3/4 cup white sugar
* 1 egg
* 1 1/4 cups all-purpose flour
* 1 teaspoon cream of tartar
* 1/2 teaspoon baking soda
* 1/4 teaspoon salt
* 1 (8 ounce) package cream cheese
* 1/2 cup white sugar
* 2 teaspoons vanilla extract
* Desired fruit of your choice, sliced and drained
Directions:
1. Preheat oven to 350 degrees.
2. In a large bowl, cream together the butter and 3/4 cup sugar until smooth. Mix in egg. combine the flour, cream of tartar, baking soda and salt; stir into the creamed mixture until just blended. Press dough into an ungreased pizza pan.
3. Bake in preheated oven for 8 to 10 minutes, or until lightly browned. Cool.
4. In a large bowl, beat cream cheese with 1/2 cup sugar and vanilla until light. Spread on cooled crust.
5. Arrange desired fruit on top of filling, and chill.
* 1/2 cup butter, softened
* 3/4 cup white sugar
* 1 egg
* 1 1/4 cups all-purpose flour
* 1 teaspoon cream of tartar
* 1/2 teaspoon baking soda
* 1/4 teaspoon salt
* 1 (8 ounce) package cream cheese
* 1/2 cup white sugar
* 2 teaspoons vanilla extract
* Desired fruit of your choice, sliced and drained
Directions:
1. Preheat oven to 350 degrees.
2. In a large bowl, cream together the butter and 3/4 cup sugar until smooth. Mix in egg. combine the flour, cream of tartar, baking soda and salt; stir into the creamed mixture until just blended. Press dough into an ungreased pizza pan.
3. Bake in preheated oven for 8 to 10 minutes, or until lightly browned. Cool.
4. In a large bowl, beat cream cheese with 1/2 cup sugar and vanilla until light. Spread on cooled crust.
5. Arrange desired fruit on top of filling, and chill.
Recipes: Dana's Spinach & Artichoke Dip
Ingredients:
½ cup sour cream
½ cup mayonnaise
½ cup parmesan cheese (grated)
½ cup Mozzarella cheese (cubed)
1 or 2 teaspoons minced garlic
1 package of frozen chopped spinach, thawed and squeezed of its juices
1 (14 oz.) can of artichoke hearts (chopped).
Directions:
Combine all ingredients in large bowl. Place in shallow casserole dish & bake the dip for 20-30 minutes at 325F
½ cup sour cream
½ cup mayonnaise
½ cup parmesan cheese (grated)
½ cup Mozzarella cheese (cubed)
1 or 2 teaspoons minced garlic
1 package of frozen chopped spinach, thawed and squeezed of its juices
1 (14 oz.) can of artichoke hearts (chopped).
Directions:
Combine all ingredients in large bowl. Place in shallow casserole dish & bake the dip for 20-30 minutes at 325F
Recipes: Beata's Pumpkin-Chocolate Chip Cookies
Ingredients:
1 ½ cup of pumpkin
½ cup shortening
1 cup of sugar
(Cream above two ingredients together first)
½ tsp salt
1 tsp vanilla
1 egg
2 cups of sifted flour
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1 package of chocolate chips
Directions:
1. Mix all ingredients together in order
2. Drop by tsp on greased cookie sheet
3. Bake @ 375 degrees, 12-14 mins
1 ½ cup of pumpkin
½ cup shortening
1 cup of sugar
(Cream above two ingredients together first)
½ tsp salt
1 tsp vanilla
1 egg
2 cups of sifted flour
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1 package of chocolate chips
Directions:
1. Mix all ingredients together in order
2. Drop by tsp on greased cookie sheet
3. Bake @ 375 degrees, 12-14 mins
Recipes: Ellyn's Gram's Crumb Cake
Ingredients:
6 1/2 cups all purpose flour
3 2/3 cups granulated sugar
5 sticks butter, softened
2 eggs
1 cup milk
4 teaspoons cinnamon
2 teaspoons baking powder
1 teaspoon salt
2 teaspoons vanilla extract
TO MAKE CRUMBS:
Using your hands, in a large bowl, mix together; 4 sticks of butter, 2 2/3 cups sugar, the cinnamon and 4 cups flour. Form large lumps of crumbs, you don't have to be fussy about the crumb size.
TO MAKE CAKE:
Beat together the remaining stick of butter, cup of sugar and eggs until smooth and creamy. In a small bowl, mix 2 1/2 cups of flour, the baking powder and the salt. Alternately add in flour mixture with milk and vanilla into the butter mixture; beat until smooth.
Grease a large baking pan (approx. 14 1/2x9x2 1/2). Pour cake batter in pan; then top with crumbs. Bake in 350 degree oven for about 1 hour or until done when checked with a toothpick.
6 1/2 cups all purpose flour
3 2/3 cups granulated sugar
5 sticks butter, softened
2 eggs
1 cup milk
4 teaspoons cinnamon
2 teaspoons baking powder
1 teaspoon salt
2 teaspoons vanilla extract
TO MAKE CRUMBS:
Using your hands, in a large bowl, mix together; 4 sticks of butter, 2 2/3 cups sugar, the cinnamon and 4 cups flour. Form large lumps of crumbs, you don't have to be fussy about the crumb size.
TO MAKE CAKE:
Beat together the remaining stick of butter, cup of sugar and eggs until smooth and creamy. In a small bowl, mix 2 1/2 cups of flour, the baking powder and the salt. Alternately add in flour mixture with milk and vanilla into the butter mixture; beat until smooth.
Grease a large baking pan (approx. 14 1/2x9x2 1/2). Pour cake batter in pan; then top with crumbs. Bake in 350 degree oven for about 1 hour or until done when checked with a toothpick.
Recipes: Shelley's Russian Tea Cakes
Ingredients:
1 cup butter or margarine, softened
1/2 cup powdered sugar
1 teaspoon vanilla
2 1/4 cups Gold Medal® all-purpose flour
3/4 cup finely chopped nuts
1/4 teaspoon salt
Powdered sugar
Directions:
1. Heat oven to 400ºF.
2. Mix butter, 1/2 cup powdered sugar and the vanilla in large bowl. Stir in flour, nuts and salt until dough holds together.
3. Shape dough into 1-inch balls. Place about 1 inch apart on ungreased cookie sheet.
4. Bake 10 to 12 minutes or until set but not brown. Remove from cookie sheet. Cool slightly on wire rack.
5. Roll warm cookies in powdered sugar; cool on wire rack. Roll in powdered sugar again.
1 cup butter or margarine, softened
1/2 cup powdered sugar
1 teaspoon vanilla
2 1/4 cups Gold Medal® all-purpose flour
3/4 cup finely chopped nuts
1/4 teaspoon salt
Powdered sugar
Directions:
1. Heat oven to 400ºF.
2. Mix butter, 1/2 cup powdered sugar and the vanilla in large bowl. Stir in flour, nuts and salt until dough holds together.
3. Shape dough into 1-inch balls. Place about 1 inch apart on ungreased cookie sheet.
4. Bake 10 to 12 minutes or until set but not brown. Remove from cookie sheet. Cool slightly on wire rack.
5. Roll warm cookies in powdered sugar; cool on wire rack. Roll in powdered sugar again.
Recipes: Lynn's "I Can't Believe its Not Candy!"
Ingredients:
1 sleeve saltine crackers
2 sticks butter
1 cup firmly packed light brown sugar
1 package (13 1/2oz) semi-sweet chocolate chips
1 cup Rice Crispies
cooking spray
Directions:
Preheat oven to 350 degrees. Line a cookie sheet with foil including the sides. Spray foil with cooking spray. Line saltine crackers along the pan in one layer. Melt the butter and brown sugar in a saucepan on high. Stir constantly and boil until foamy. Pour mixture over the crackers evenly. Bake for 10 minutes. Remove cookie sheet from oven and sprinkle the chocolate chips over the hot crackers. As the chocolate melts, smoothe with a spatula. Sprinkle the Rice Crispies on top of the melted chocolate and mash in with a spatula. Chill several hours in the refrigerator. Break into chunks and store in the refrigerator in a ziplock bag.
1 sleeve saltine crackers
2 sticks butter
1 cup firmly packed light brown sugar
1 package (13 1/2oz) semi-sweet chocolate chips
1 cup Rice Crispies
cooking spray
Directions:
Preheat oven to 350 degrees. Line a cookie sheet with foil including the sides. Spray foil with cooking spray. Line saltine crackers along the pan in one layer. Melt the butter and brown sugar in a saucepan on high. Stir constantly and boil until foamy. Pour mixture over the crackers evenly. Bake for 10 minutes. Remove cookie sheet from oven and sprinkle the chocolate chips over the hot crackers. As the chocolate melts, smoothe with a spatula. Sprinkle the Rice Crispies on top of the melted chocolate and mash in with a spatula. Chill several hours in the refrigerator. Break into chunks and store in the refrigerator in a ziplock bag.
Recipes: Kelly's Lemon "Delight"
Made in 9”x13” glass pan/casserole dish.
Ingredient List
1 Stick of Butter
1 c. Flour
½ c. Chopped Walnuts
8oz Cream Cheese (room temp)
1 c. Powdered Sugar
1 Regular size tub Cool Whip
2 Small Packages of Lemon Instant Pudding (can substitute other pudding flavor)
3 c. Milk
1st Layer (Crust)
• Cut together butter, flour and walnuts and press in bottom of (ungreased) pan.
• Bake at 350° F for 15 minutes or until the crust starts to brown around the edges. Let cool completely before adding the second layer.
2nd Layer
• Blend cream cheese and powdered sugar.
• Add 1 c. of the Cool Whip (remaining will be the fourth layer)
• Beat well and spread on cool crust.
3rd Layer
• Mix instant pudding packages and milk until the pudding begins to “set” or “peaks”.
• Spread over 2nd Layer.
4th Layer
• Spread remaining Cool Whip over the third layer.
**Chill for at least three hours before cutting.
Ingredient List
1 Stick of Butter
1 c. Flour
½ c. Chopped Walnuts
8oz Cream Cheese (room temp)
1 c. Powdered Sugar
1 Regular size tub Cool Whip
2 Small Packages of Lemon Instant Pudding (can substitute other pudding flavor)
3 c. Milk
1st Layer (Crust)
• Cut together butter, flour and walnuts and press in bottom of (ungreased) pan.
• Bake at 350° F for 15 minutes or until the crust starts to brown around the edges. Let cool completely before adding the second layer.
2nd Layer
• Blend cream cheese and powdered sugar.
• Add 1 c. of the Cool Whip (remaining will be the fourth layer)
• Beat well and spread on cool crust.
3rd Layer
• Mix instant pudding packages and milk until the pudding begins to “set” or “peaks”.
• Spread over 2nd Layer.
4th Layer
• Spread remaining Cool Whip over the third layer.
**Chill for at least three hours before cutting.
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