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Greek Butter Cookies

Greek Butter Cookies

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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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Original recipe yields 48 servings

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Nutrition

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  • Calories:
  • 74 kcal
  • 4%
  • Fat:
  • 4 g
  • 6%
  • Carbs:
  • 8.9g
  • 3%
  • Protein:
  • 0.8 g
  • 2%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 29 mg
  • 1%

Based on a 2,000 calorie diet

Directions

  1. Preheat the oven to 400 degrees F (200 degrees C). Grease cookie sheets.
  2. In a medium bowl, cream together the butter, sugar and egg until smooth. Stir in the vanilla and almond extracts. Blend in the flour to form a dough. you may have to knead by hand at the end. Take about a teaspoon of dough at a time and roll into balls, logs or 'S' shapes. Place cookies 1 to 2 inches apart onto the prepared cookie sheets.
  3. Bake for 10 minutes in the preheated oven, or until lightly browned and firm. Allow cookies to cool completely before dusting with confectioners' sugar.
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Reviews

M-JVZ
167
10/12/2007

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.

donna i.
124
6/25/2006

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!

FLOPEZ1
121
9/25/2004

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.