These Greek butter cookies dusted with powdered sugar taste pretty much how you’d expect: delicious! They’re easy to make and don’t take a ton of time.
This recipe is based on one from Food & Wine magazine.
What you’ll need
- 2 sticks (0.5 pounds) unsalted butter, softened
- 1 yolk from a large egg
- 2T brandy
- 1t pure vanilla extract
- 2 cups all-purpose flour
- 0.75 cups confectioners’ sugar, plus more for coating
- 0.5t baking powder
- 0.25t ground cloves
- Pinch of salt
What to do
Beat the butter until light and fluffy in a large bowl with a hand-held electric mixer at high speed—about 10 minutes. Add the egg yolk, brandy and vanilla and beat until smooth.
Sift the flour with 0.75 cups of the confectioners’ sugar, the baking powder, ground cloves and salt. Add these dry ingredients to the butter mixture in 3 batches, beating at low speed just until smooth. When it’s all mixed, scrape the dough onto a sheet of plastic wrap or wax paper and roll it into a 2-inch-wide log. Wrap up the dough shaft and refrigerate it until firm—30 minutes or up to 3 days.
When you’re ready to bake, heat your oven to 325° F. Meanwhile, line 2 heavy baking sheets with parchment paper. Unwrap the dough and roll it into a perfect cylinder then cut it into 3 equal-length pieces. Slice each of these crosswise into 12 cookies. Place them on the prepared baking sheets about 1 inch apart.
Bake the cookies on the top and middle racks of the oven for 20 minutes, or until golden on the bottom, switching the cookie sheet placement about halfway through the total baking time. Remove the sheets from the oven and let the cookies cool slightly—about 15 minutes.
Pour some confectioners’ sugar into a large shallow bowl. Add the warm cookies a few at a time and heavily coat the tops and sides. Transfer the coated cookies to a sheet of wax paper that has been dusted with confectioners’ sugar and let cool.
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