Greek Butter Cookies
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 1pound unsalted butter
- 1large egg
- 1teaspoon vanilla extract
- 2teaspoons baking powder
- 4teaspoons confectioners' sugar
- ½cup finely chopped walnuts (optional)
- 3½cups all-purpose flour
- 1cup confectioners' sugar for dusting
Nutritional analysis per serving (48 servings)
121 calories; 9 grams fat; 5 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 10 grams carbohydrates; 0 grams dietary fiber; 3 grams sugars; 1 gram protein; 18 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 350 degrees. Using an electric mixer, beat butter until creamy. Add egg, vanilla, baking powder, 4 teaspoons confectioners' sugar and walnuts. Add half the flour, and mix well.
- Step 2
Turn dough onto a board or counter. Knead in the remaining flour until the mixture is smooth and no longer sticky. Divide dough into quarters, and roll one-quarter into a log about an inch in diameter. Cut diagonally into 1½-inch pieces. Put the pieces on a lightly greased cookie sheet 1½ inches apart. Repeat with the remaining dough.
- Step 3
Bake cookies 25 to 30 minutes, or until the bottoms are lightly browned. Cool, and then dust generously with confectioners' sugar.
Private Notes
Comments
My mother made these cookies all through my childhood (1940s) and adolescence. She continued to make them and subsequently mail them to me while in college. I continue to use my mother’s recipe (the ingredients and proportions are exactly the same) the only difference is that once I cut the segments I shape the piece into an S and put a whole in the middle. Gives the cookie a wonderful taste. Thank you for sharing.
These cookies were a bit drier than I expected. Even with a heavy dusting of confectioners' sugar, they were inedible. Not sure what went wrong.
These were great. They're not so "sweet" as kids' cookies tend to be. And so easy to make. I followed the directions exactly expect that I had to use a toaster over (my oven is still out of commission). For a toaster over I set the temperature to 325 degrees and 24-25 minutes was just right.
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