Thursday, January 20, 2011

Cypriot Rosewater Cookies: Kουλουράκια με Ροδόνερο

Every time I eat koulourakia I wonder why I don't keep them around the house like every Greek does. They are the perfect cookie to go with coffee. They are the perfect thing to eat when you don't have anything else for breakfast (happens to me frequently). The question is, do you like madeleines?  Those French cookies. Yes? These are better. 

I got this recipe from Ivy, the prolific Greek-Cypriot blogger of Kopiaste, who has just released a cookbook "Mint, Cinnamon and Rosewater."  She makes her cookies with blossom water, but since I am a rosewater junkie I made these with my favorite flavor. 

This recipe makes lots and lots of cookies. I made these for my 30th birthday as party favors. I'd like to think it worked well during the most cookie-ad naseum month of the year (December) since most people are eating standard sugar cookies and Aunt Martha's peanut butter chocolate kisses. This recipe is a winner and I will be making some more in the future.

Cypriot Rosewater Cookies - Kουλουράκια με Ροδόνερο

1 butter/shortening (Ivy recommends using all shortening but I used a 50/50 combination)
2 cups sugar
4 large eggs at room temperature
3 cups AP flour
3 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp vanilla
1/4 rosewater
1/4 cup brandy

  • Preheat oven to 350 degrees F. 
  • Cream shortening/butter and sugar in a bowl until fluffy.
  • Add eggs, one at a time. Add brandy, vanilla and rosewater - mixing well.
  • Sift flour, salt, baking soda and baking powder together. 
  • Add butter mixture - cookies dough should be soft and sticky (too much flour will make them hard).
  • Line a large baking tin (14 x 16 inch) with parchment paper. 
  • Filling a piping bag with dough make shapes (classic shapes are the "S" shape). 
  • Bake until golden, around 12 minutes. 
  • Cool on wire rack.


Ivy said...

Anna I love them with rose water as well as I have made them in the past. Did you use shortening or butter? I find that they are much better with shortening and what I have come to realize with these cookies is that they get better as they age, preferably after 3 - 4 days, provided they are stored air tight.
Thank you very much Anna for posting the recipe, which is included in the cookbook.

My Little Expat Kitchen said...

I love these cookies but I have never made them myself. They looks so pretty.
I have to buy Ivy's book for sure!

Esi said...

I need to pick up some rosewater so I can start making a bunch of recipes I have saved that use it!

Mary Bergfeld said...

The simplicity of these cookies make them really appealing to me. I am fond of recipes, like this one, that allows us to bring a bit of the old world to the new. I hope you have a great day. Blessings...Mary

Banana Wonder said...

Ivy - Thanks so much for sharing your recipe with me! The shortening is Greece is way better than the stuff we have in America I think that's why I used a mix of the two. I will make a note of your comment in the recipe above though. Good to know about the aging process as well - I wonder what would happen if you aged the dough in the fridge for a day before baking? Hmmm

JustinM said...

I don't remember the last time I had a cookie, and damn I want one of these now.

Kankana said...

This looks so yummy :)

Helen said...

Whenever I go to my local Greek bakery I scan the assortment of Greek pastries and look for something rich and decadent or soaked in syrup. I love my baklava and kataifi as well as anything custard or cream laden (i.e. mille feuille) or chocolate-coated (i.e. like a chocolate hamburger called "coke"). That being said I'm sure if the bakery advertised a rosewater koulouraki/cookie, I'd be all over that too! Anything with rosewater has my vote. Very impressive results Anna!

Dewi said...

Better then Madeleines? I better bookmark this recipe then. Looks very pretty too Anna.

Banana Wonder said...

Magda - My first time making koulourakia. I had the most fun making all the shapes :) Yes! You should check out Ivy's book - she is super creative.

Esi - You totally should! It's all over the place down there. I bet you can pick up a bottle at Jon's for $2.50.

Mary - Love the old and new world coming together!

JustinM - What?! Well maybe you are more of a cheeseburger than a cookie man.

Kankana - Thanks :) Just checked out your blog, so many cool things! I am following you now (not in a creepy way).

Helen - Ah, I wish I had a local Greek bakery! I bet they just need some rosewater. Come to think of it, wouldn't kourambeidthes be amazing with rosewater?

elra - Haha, yes, well I think so. Especially because they have that rosewater flavor (same consistency as madeleines).

Peter G | Souvlaki For The Soul said...

As another rosewater lover I can totally see where you have taken Ivy's beautiful recipe. Nice one Anna!

Helen said...

Yup, kourabiedes with rosewater would be an awesome flavour!

aionaccount said...

They look wonderfully yummylicious. I love them warm and crunchy bite they give specially if they have icings on top. Can't get enough of it.

Banana Wonder said...

Peter - Thanks. Come to Greece this summer and we'll both visit Ivy!

Helen - High five sista friend!

aionaccount - Pure genius idea to add icing!

Maria said...

I love how you piped them and they took on such pretty shapes! A great recipe from Ivy that you executed so well.

Kulsum@JourneyKitchen said...

Rose water and cookies. Yes I knw I would love this