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Greek Butter Cookies Recipe

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This recipe for Greek Butter Cookies is from The Suri Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 Cups all- purpose flour
1/2 cup blanched almonds, toasted and chopped fine
1/2 tsp salt
1 cup unsalted butter, softened
1/4 cup granulated sugar
1 large egg yolk
1 tbsp brandy
2 tsp vanilla extract
1 tsp orange zest
1/4 cup confectioners sugar
Directions:
Directions:
1. Combine flour, almonds and salt in bowl; set aside
Using stand mixer fitted with paddle, beat butter on medium-high speed until fluffy, about 3 minutes. Add granulated sugar, egg yolk, brandy, vanilla and orange zest and beat until incorporated.
2. reduce speed to low, add flour mixture in 3 additions, and mix until just combined, scraping down bowl, as needed. Turn out dough onto lightly floured counter and knead until cohesive ball forms. Wrap dough in plastic wrap and refrigerate for 30 minutes.
3. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 300 degrees. Line 2 rimmed baking sheets with parchment paper. Working with 1 heaping tbsp of dough at a time, roll into 20 balls and space them 2 inches apart on prepared sheets (10 per sheet)
4. Bake until bottom edges are very lightly browned, 20 to 25 minutes, switching and rotating sheets halfway through baking. Let cookies cool for 5 minutes, then transfer to wire rack and let cool completely. Sift confectioners sugar over cookies before serving.

Note: Cookies can stored at room temp for up to 1 week. Texture will actually improve after 1 or 2 days.
Number Of Servings:
Number Of Servings:
20 cookies
Preparation Time:
Preparation Time:
1 hour

 

 

 

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