Greek shortbread

Yield: 48 Servings

Measure 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)

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

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