Greek Shortbread

12
Servings
15m
Prep Time
20m
Cook Time
35m
Ready In


"Found in the "Australian Womenn's Weekly New Cookbook" by Food Editor Ellen Sinclair. I was curious at 1st how the Aussies identified this recipe as "Greek" in origin, but decided it didn't matter much because I love shortbread & was destined to love any version that also contained Brandy. I expect you will too. (Times were not given so have been estimated by me) ENJOY!"

Original recipe yields 12 servings
OK

Nutritional

  • Serving Size: 1 (56.8 g)
  • Calories 244.9
  • Total Fat - 8.2 g
  • Saturated Fat - 5 g
  • Cholesterol - 35.7 mg
  • Sodium - 10 mg
  • Total Carbohydrate - 41 g
  • Dietary Fiber - 0.6 g
  • Sugars - 25 g
  • Protein - 2.5 g
  • Calcium - 14.5 mg
  • Iron - 0.3 mg
  • Vitamin C - 0 mg
  • Thiamin - 0 mg

Step 1

Preheat oven to 190C (375F).

Step 2

Cream butter & sifted powdered sugar until very light & fluffy. Add egg yolk & Brandy & beat well.

Step 3

Add sifted flour & baking powder & mix until combined.

Step 4

Turn mixture out onto a lightly-floured surface & knead lightly.

Step 5

Take a tablespoonful of dough & roll into a 4-in long roll, making sure that the roll is thinner at each end. Form into a horseshoe shape & repeat w/the remaining mixture.

Step 6

Place on greased oven trays & bake 20 min.

Step 7

NOTE FROM ME: This is where the recipe & I had a difference of opinion. As a general rule & to allow for DH's preferences, I usually split a cookie recipe's yield & leave half of the cookies plain. Then I would lightly dust the rest for myself or any guests. However, this recipe said to "Sift the extra powdered sugar onto a tray. Place hot cooked biscuits in it & turn them to make sure they are well-coated w/the sugar." IMO, that would be like applying a frosting, which I rarely do for cookies.

Tips & Variations


  • No special items are required.

Related

karenstl

I'm not sure if I did something wrong, but my dough was so dry that I had to use my hands to combine the butter/sugar and flour at the end. No way I could have rolled it out. Instead I took a small amount and squeezed it into a ball in my hands. The only change to the recipe I made was using almond extract instead of brandy, but that shouldn't have made a difference. I followed the original recipe with the powdered sugar at the end, and you get a powdered sugar ball effect. Like that they were easy, but I think they would have been better with some chopped nuts and a little moister. Also 20 minutes left some of my cookies a bit burnt on the bottoms. If you are going to make these, I suggest adding a tiny bit of milk and baking at 350 for 15-18 minutes. They will look good on the cookie tray! Single recipe made 25 cookies for me.

review by:
(15 Dec 2017)