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Maple Pecan Blondies

Here’s a blondie recipe that I have made many times!  Mine are never as gooey as Gemma’s and that’s probably because I over-bake them. I should keep a better eye on them next time. I like to brown the butter first but it’s not necessary. Enjoy!  Maple Pecan Blondies Makes 9-12 servings Original recipe from Bigger Bolder Baking Ingredients ¾ cup butter, melted or browned 1¼ cups dark brown sugar ½ cup maple syrup 1 large egg  2 teaspoons vanilla 1/2 teaspoon salt 2 cups all-purpose flour ¼ teaspoon baking soda I ¼ cups pecans, toasted and chopped  Directions   Preheat the oven to 350°F. Grease and line a 9x13” baking pan with parchment. Gemma used 8x8 but I like my bars thinner. Whisk together the butter, brown sugar, maple syrup, egg, vanilla, and salt. Stir in the flour and baking soda just until combined.  Stir in the pecans. Pour mixture into prepared pan and bake for 30-35 minutes. They middle should be slightly jiggly but they still taste yummy if yo...
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Kourabiedes (Greek Shortbread Cookies)

I made these cookies to bring to work today. One of the companies we work with provided us with a holiday lunch of delicious Greek food, so I wanted to make a Greek dessert to go with it.

I got this recipe from my friend Nathalie. Yes, she's Greek! She also taught me a little trick on how to make the crescent shapes quickly.

The number of cookies will really depend on the size you make them and the thickness of the dough. You can use any shape cookie cutter or even just make rounds.


Whipped sugar and butter.


This is the trick to making the crescent shape without forming each one by hand.







Kourabiedes (Greek Shortbread Cookies)
Makes about 75 cookies

Ingredients
  • 1 cup powdered sugar
  • 1lb (2 cups) butter, softened
  • 2 large egg yolks
  • 1/4 cup brandy, whisky (even ouzo or rum would do)
  • 1 teaspoon vanilla
  • 4 cups flour
  • 1 teaspoon baking powder
  • 1 cup roasted almonds, finely chopped
  • rose water (optional)
  • extra powdered sugar for coating
Directions
  1. Preheat the oven to 350F. Line a baking sheet with parchment and spread out about 1 cup of powdered sugar on a tray.
  2. On low speed, mix 1 cup of the powdered sugar with butter for about 3 minutes until fluffy. Add egg yolks, brandy and vanilla. Beat until well blended.
  3. Mix flour and baking powder. Using a wooden spoon, mix flour mixture into the butter mixture until crumbly. Add almonds and mix until a ball forms.
  4. Roll the dough out to about 1/2" thick (I think mine were a bit thinner, but it still worked). Use a glass or a round cookie cutter to cut crescent shapes (see the image above). Place the crescents on the baking sheet and bake for about 8 minutes or until very lightly golden.
  5. Remove the cookies from the oven and immediately spray or brush on some rose water if you're using it. Let the cookies sit for 2 minutes then transfer the warm cookies to the tray covered with powdered sugar. Dust the tops generously with more powdered sugar. Let them cool.
  6. Repeat the cutting, baking and coating with sugar until the dough is gone. You can keep re-rolling it.
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Comments

  1. AnonymousDecember 9, 2011 at 9:18 AM

    I love how you packaged these. Beautiful cookies in beautiful packaging.

    ReplyDelete
  2. AnonymousNovember 3, 2012 at 12:00 AM

    This was my first attempt at making Greek shortbread and I really liked this recipe!

    ReplyDelete
  3. AnonymousFebruary 26, 2013 at 10:52 PM

    A Greek friend invited me to lunch and served these cookies with coffee -I loved them and started searching for a recipe. Yours was the duplicate of my friends, thank you

    ReplyDelete

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