Recipe - Greek Shortbread

1 pound Butter
4 tablespoon Icing sugar
1 Egg yolk
1 Jigger wiskey (or brandy)
3 One half (up to)
3 Three fourths cup Sifted flour (all purpose)
3 cup Icing sugar; about (to be
used after baked)

Clarify butter. Chill till soft. Whip (with beater) for 10 minutes or
till fluffy & light. Add sugar and beat for 5 minutes. Add egg yolk and
wiskey. Beat well. Add flour a little at a time till a soft dough is formed
(beating constantly). Work slightly with hands. Shape into rounds (@2 Tbsp.
each). Bake 1 inch apart on *ungreased* baking sheet. Bake at 325 degrees
F. for 15 min. and then lower heat to 275 degrees F. for 30 min. Sprinkle
with icing sugar while still warm.

Warning: These cookies tend to break up very easily ESPECIALLY when warm. I
don't recommend this recipe for traveling. They are a joy to eat though
and should be tried at least once in this lifetime!

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/COOKIES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
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