This is my all-time favorite Christmas cookie recipe. I came up with this recipe to replace the powdered-sugar coated pecan cookies that my grandmother used to make.
- 1 lb. (4 sticks) unsalted butter, softened
- 1/4 cup confectioners' sugar + 2 tbsp, plus lots more for
sprinkling on cookies
- 1 egg yolk
- 2 teaspoons pure vanilla extract
- 1/4 tsp pure orange extract (optional)
- 1 scant tsp salt
- 5-6 cups of all-purpose flour
- Preheat oven to 350 degrees. Using a standing mixer beat
softened butter until very light and fluffy.
- Add powdered sugar, egg yolk, vanilla and orange extract if
using, beating thoroughly after each addition.
- Add flour a little at a time until soft dough is formed that
can be handled easily
- Taking about a teaspoonful at a time, (I use a small ice-cream
scoop) roll into a small ball.
- Place on a non-stick cookie sheet and bake for 15-20
- Sprinkle liberally with powdered sugar while still hot. When
cookies are cool, roll them in powdered sugar again.
My recipe is based on a Greek butter cookie called
"Kourambiethes", a cookie that has the same shape and powdered
sugar finish as Grandma's pecan cookies--except without the nuts.
It's very unusual for a Greek cookie to be nut-free, so these are a
I skip the spirits usually called for in the recipe to make
these more palatable to children, but if you like, add a tablespoon
and a half of brandy or ouzo to the dough. Also note that the dough
of these cookies is not overly sweet-the sweetness comes from the
powdered sugar coating, so be generous!
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