Post by goodcookin on Oct 7, 2008 16:05:47 GMT -5
Greek Shortbread Cookies
2 1/4 cups cake flour
1/2 tsp. salt
1 cup almonds
1 cup soft butter
1/2 cup icing sugar, for the cookie dough
1 tsp. vanilla
flour, for rolling if needed
1 cup icing sugar, for sprinkling the tops
Preheat oven to 350 degrees.
Using a stand mixer or electric hand mixer, cream together the butter and 1/2 cup icing sugar well. Add the vanilla.
Sift the flour and salt into a bowl. Add the nuts and stir. Add the flour-nut mixture to the butter. Beat on medium speed until smooth. Chill the dough before shaping for 30 minutes to 1 hour so easier to work with.
Roll into 1 1/2 inch balls and press into crescent shape. If dough is too soft, dust the dough with a little bit of flour. Place on baking sheet lined with parchment paper. Bake until lightly golden, about 18 to 22 minutes. Cool cookies and sprinkle with icing sugar.
Yields about 28 to 30 cookies.
2 1/4 cups cake flour
1/2 tsp. salt
1 cup almonds
1 cup soft butter
1/2 cup icing sugar, for the cookie dough
1 tsp. vanilla
flour, for rolling if needed
1 cup icing sugar, for sprinkling the tops
Preheat oven to 350 degrees.
Using a stand mixer or electric hand mixer, cream together the butter and 1/2 cup icing sugar well. Add the vanilla.
Sift the flour and salt into a bowl. Add the nuts and stir. Add the flour-nut mixture to the butter. Beat on medium speed until smooth. Chill the dough before shaping for 30 minutes to 1 hour so easier to work with.
Roll into 1 1/2 inch balls and press into crescent shape. If dough is too soft, dust the dough with a little bit of flour. Place on baking sheet lined with parchment paper. Bake until lightly golden, about 18 to 22 minutes. Cool cookies and sprinkle with icing sugar.
Yields about 28 to 30 cookies.