| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Greek |
|
1 |
Servings |
INGREDIENTS
| 2 |
|
Sticks; (1/2 pound) unsalted butter, room temperature (but not soft) |
| 1/3 |
c |
Powdered sugar; (plus a little for dusting) |
| 1 |
|
Egg yolk; unbeaten |
| 1 |
tb |
Cognac; ouzo, brandy, or rye blended whiskey |
| 2 |
c |
Sifted all-purpose flour |
INSTRUCTIONS
I got this wonderful recipe from a Greek colleague named Helen Milanos when
I first began working. Although I substitute orange juice for the alcohol,
that may be the reason that my cookies are never quite as good as her's
were. (They're still delectable, though.)
Preheat oven to 350 degrees F.
In large mixing bowl, cream butter until it is fluffy and white. (This will
usually take about 15 minutes if using an electric mixter, or 45 with a
wooden spoon.)
Gradually add 1/3 cup powdered sugar. Continue beating until mixture is
soft and fluffy.
Add egg yolk and cognac. Continue beating until thoroughly blended.
Gradually add flour, stirring with wooden spoon to yield softe, buttery
dough.
Knead gently with your hands until smooth (5 - 8 minutes).
Roll dough between palms of hands walnut-sized balls.
Arrange close together on ungreased cookie sheets.
Place pan on center shelf of oven.
Bake until golden (12 - 15 minutes).
Gently transfer to wire rack with spatula.
Sprinkle with powdered sugar.
When cool, roll cookies in powdered sugar until evenly coated.
NB: These are very fragile.
Yield: 42 walnut-sized cookies
Posted to TNT Recipes Digest by vsauer@juno.com (Virginia Sauer) on Apr 30,
1998
A Message from our Provider:
“Jesus: Eternal Combustion Protection”