Kourabiedes(Crescent Cookies) – a delicious recipe with butter, powdered sugar, Anisette liqueur, flour, shortening, egg. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven to 350u00b0.
2
Measure butter, shortening, 2 cups sugar, egg, liqueur, almond extract and 2 cups flour into a large mixer bowl. Blend 1/2 minute on low speed, scraping bowl constantly. Beat 1 minute on medium speed, scraping the bowl occasionally. Stir in remaining flour.
3
Knead until smooth. Shape 1-inch pieces of dough into crescent shapes.
4
Place 1-inch apart on ungreased baking sheet.
5
Bake until cookies are light brown on bottoms, 15 to 20 minutes. Sprinkle powdered sugar on cookies while hot.
6
Cool on wire racks. Flavor mellows after 2 or 3 days. Store cookies in airtight containers at room temperature no longer than 9 days or in freezer no longer than 2 months.
2033
kcal
Calories
55
g
Fat
349
g
Carbs
34
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 c. butter or margarine, softened, 2 c. powdered sugar, 2 Tbsp. Ouzo or Anisette liqueur, 5 c. all-purpose flour, and more.
Yes, Kourabiedes(Crescent Cookies) falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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