Recipe by GODGIFU
"When I was little I used to live next to a Greek family, who would make these cookies year round, and give tins of them to neighbors around Christmas."
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2 1/4 cups
confectioners' sugar for rolling
BIG hit with everyone. Here's how I made them. First of all, that 'S' shape looked like a pain to make, so I took a melon ball/ice cream scoop, a very small one and using a level scoop, plopped them on the baking pans. Then, using the bottom of a glass, dusted in a little powdered sugar, squashed them flat, to about 1/4". When they were baking, I melted white chocolate and kept it warm. When the cookies were room temp, after baking, I spread the bottoms with white chocolate and put two halves together (like an Oreo).
Then dusted the final cookies with the powdered sugar by sifting it with a fine mesh strainer. I know this is a far cry from any Greek type cookie, but these were really delicious, my husband's new favorites. Oh and I made them later using raspberry seedless jam on one side, and white chocolate on the other half, then put the two halves together, those are his new favorites. I used good chocolate, Lindt. Excellent recipe. I double the amount of vanilla and almond extract that the original recipe calls for by the way.
followed the recipe to a "T" and these cookies turned out great! mouthwatering and addictive, they were a hit with my friends over tea. Good with a tall glass of milk as well.
This is one of the best cookies I have ever made. The dough could not have been simpler to make. I made 4 different variations with the finished dough: a traditional round rolled in powdered sugar, a crescent shape with half dipped in chocolate,rounds sprinkled with cinnamon and sugar and little 'log' shaped dipped in chocolate then rolled in crushed walnuts. They were all fantastic!
Overall I was very pleased with this recipe which I took to an Olympic Greek party. However, quite a lot of my cookies burnt on the bottom. I would probably add a tiny bit more almond extract next time as that gave a lovely flavour to the cookies. I found the most effective way to roll the dough in to "s" shapes was to dust my hands with confectioners' sugar so it didn't stick to my fingers.
I helped my 12 year old son make these for a school project. The flavor was good, but not sweet. I really liked them, but my son didn't. However, when he took them to school, all of his classmates loved them. I think a really good, easy recipe. They are a little difficult to shape before baking. Otherwise excellent.
Easy, quick and oh-so-delicious! Everyone loved these. To make them a little more tender, I only used 2 1/4 cups of flour.
YUMMY!!!! "Take 'em out to share with the neighbors" good. I've had cookies like this recipe that involve stuffing the cookies with pitted dates; looking for that recipe was what brought me to this one. I didn't wait for my cookies to cool completely before rolling them in the powdered sugar, no harm done. Those little cookies positively melt in your mouth when they're still hot from the oven.:)
This recipe has been in my family for many years! We're not Greek and we had no idea this was a Greek recipe. We chill the dough in balls and roll it out thin, then cut it into shapes with cookie cutters and decorate with Christmas decorations. The best sugar cookies ever.
* Percent Daily Values are based on a 2,000 calorie diet.
Greek Butter Cookies
Serving Size: 1/48 of a recipe
Servings Per Recipe: 48
Amount Per Serving
Calories from Fat: 36
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