Prep 2 hrs 15 mins
Cook 20 mins
A Greek style butter cookie. You can easily replace the cognac with water or milk. Posted for 'Zaar World Tour II. Time includes chill time.
- Place butter in mixer bowl and mix until smooth.
- Scrape down sides and gradually add the sugar, and blend until well incorporated.
- Scrape down sides and add the egg yolk and cognac, and mix well.
- Gradually add the flour and mix until well combined.
- Cover with waxed paper or plastic wrap and refrigerate at least 3-4 hours, or freeze up to 2 weeks.
- Preheat oven to 325º.
- To form the cookies, break off small pieces and roll into 1-inch balls.
- Place on ungreased cookie sheet.
- Bake until very lightly browned, about 20-25 minutes.
- Cool for 2 minutes and remove to a rack.
- When cooled, sprinkle with additional confectioners' sugar.
these cookies are simple and they rock.. can't get enough of them.. don't believe me? try them lol
WOW!!! These cookies have it all. Easy to prepare - I used a good cognac - not to sweet, with a great butter cookie taste with just that something differant that folks can't quite identify. Nice and light for that after dinner snack. I followed the recipe exactly and the timing was right on. I baked half and froze the second half to fix for company next week so will be anxious to see how they turn out after freezing. This is one of those cookies that would even be easy to prepare for the short notice get togethers that you need to put together fast. I'll be using this recipe often. Made for ZWT #6
Made these for a 2nd time and this time made a vanilla glaze to frost adding 1 tbls of cognac to it and sprinling with sugar - YUM
So far this Tour I've tried two different cookie recipes and they've both been some of the best I've ever tried. For this cookie, I substituted Clear Creek Distillery's Pear Brandy. Easy and quick to make! Crisp, sweet but not overly sweet. I skipped the chilling part and they turned out fine. A nice end to our Greek/NA*ME meal this evening. Reviewed for ZWT 6.