Greek Wedding Shortbread
Yield
1 batchPrep
35 minCook
25 minReady
5 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
butter
soft |
|
| 2 ⅓ | cups |
powdered sugar
sift |
|
| 1 | each |
egg yolks
|
*
|
| 2 | tablespoons |
brandy
whiskey or ouzo |
|
| 2 ¼ | cups |
all-purpose flour
sift |
|
| 1 | whole |
cloves
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
butter
soft |
|
| 552 | ml |
powdered sugar
sift |
|
| 1 | each |
egg yolks
|
*
|
| 3E+1 | ml |
brandy
whiskey or ouzo |
|
| 532 | ml |
all-purpose flour
sift |
|
| 1 | whole |
cloves
|
*
|
Directions
Preheat oven to 350℉ (180℃).
Using an electric mixer, beat butter and ⅓ cup powdered sugar until fluffy.
Add egg yolk and brandy; beat until thick as mayonnaise.
Gradually add flour, beating until smooth. Flour hands. Pinch off small pieces of dough to form round balls 1½ inches in diameter.
Arrange cookies well apart on ungreased cookie sheet; place a clove in center of each.
Bake for 20 to 25 minutes. On a sheet of waxed paper, pour a thick bed of powdered sugar (about 1 cup).
Using a spatula, gently transfer hot cookies onto sugar as soon as they are removed from the oven.
Pour more sugar on tops and sides.
Cool at least 4 hours before transferring to a serving dish.
Sprinkle with additional powdered sugar so shortbread is completely covered.
