![]() ![]() One of those sweet recipes are the much-loved Greek olive oil cookies. Greeks fasted from animal products for religious reasons for over 200 days a year, so that meant many recipes with olive oil and no eggs or dairy. One of the reasons is because here in Greece, most recipes use olive oil even in desserts. They become too crumbly if you cook them too long.So Greeks love olive oil and they use a lot of it, actually the most from any other country. Only bake them until they are VERY pale brown on the bottom – not on the sides or top.If it’s not your thing, add less and a splash of vanilla. If you love the flavor of almond, add more.You want them to still be warm when rolling them in the sugar. Let the cookies cool slightly, and then roll them in powdered sugar.When you mix the flour in, mix as little as possible until it’s all combined.You’ll know it’s ready when it turns from pale yellow to white. Yes, 20 minutes!!! This makes the cookies tender, promise. Substitutions and Tips and Tricks to making perfect Kourabiedes Again, freeze them without powdered sugar and coat them just before serving. You can also freeze them in an airtight container for up to six months. When I’m ready to give them away, I pop them in a 300 degree oven until they’re warm again, then coat them in powdered sugar and let them cool completely before packaging them up or serving. ![]() Yes! Since we give them out throughout the holidays, we actually let them cool completely and store them in an airtight container in the fridge. When ready to serve, pop in a warm oven until warm, then roll in powdered sugar. If you want to bake them and then serve later, store in an airtight container in the fridge (or we store them outside when it’s cold). Let them cool slightly and toss in powdered sugar. Bake for 15-20 minutes until very pale brown and cooked through.
0 Comments
Leave a Reply. |