Greek shortbread
48 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Butter |
| 4 | tablespoons | Icing sugar |
| 1 | Egg yolk | |
| 1 | Jigger wiskey (or brandy) (up to) | |
| 3¾ | cup | Sifted flour (all purpose) |
| 3 | cups | Icing sugar; about (to be used after baked) |
Directions
Clarify butter. Chill till soft. Whip (with beater) for 10 minutes or till fluffy & light. Add sugar and beat for 5 minutes. Add egg yolk and wiskey. Beat well. Add flour a little at a time till a soft dough is formed (beating constantly). Work slightly with hands. Shape into rounds (@2 Tbsp.
each). Bake 1 inch apart on *ungreased* baking sheet. Bake at 325 degrees F. for 15 min. and then lower heat to 275 degrees F. for 30 min. Sprinkle with icing sugar while still warm.
Warning: These cookies tend to break up very easily ESPECIALLY when warm. I don't recommend this recipe for traveling. They are a joy to eat though and should be tried at least once in this lifetime! REC.FOOD.RECIPES ARCHIVES
/COOKIES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .