Greek Butter Cookies

"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..." See more 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."

"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, ..." See morea 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 t..." See moreime 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."