Greek Wedding Cookies
Greek Wedding Cookies
1 pound sweet butter (unsalted)
1 egg yolk
1/4 cup confectioners sugar
1/4 cup orange juice
3 3/4 cups flour
1/2 cup cornstarch
whole cloves for garnish
1 lb confectioners sugar for topping
Soften butter to room temp. Beat with electric mixer for 10 mins
till white & creamy. Add sugar, egg yolk, oj continuing to beat
all the while until misture is thick like mayonnaise. Sift flour
and cornstarch into the bowl and continue mixing. Finish by kneading
about 5 minutes. Roll dough into a round log and cut diagonally
into 1/2 inch slices and then shape into crescents. Place on
ungreased cookie sheet, 1/2 inch apart. Stick a whole clove in
the center of each cookie. Bake in preheated oven at 350 for 25
minutes. Sprinkle 1 cup sifted flour on waxed paper. Using a
spatula, transfer the hot cookies on to the sugar gently, as soon
as you take them out of the oven. Place them side by side, and
then sift all the remaining sugar on top and sides. Cool 4 hours
before serving. (these cookies keep well, and are better the next
day.)
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Yogurt Cake
1/2 cup butter
2/3 cup honey or 3/4 cup sugar
3 eggs or egg substitute
1 cup yogurt
1 tsp grated lemon peel
1 tsp vanilla
1 tsp cinnamon
2 1/2 cups flour
2 tsp baking soda
pinch salt
1 cup blanched and chopped almonds
Cream together butter and sugar or honey in a medium mixing bowl.
Add eggs or egg substitute and beat until fluffy. Add yogurt, lemon
peel, vanilla and cinnamon. Sift flour with baking powder, baking
soda and salt. Add to the creamed mixture and blend well. Fold in
almonds.
Pour into a greased 9" by 13" baking pan and bake in a preheated
350 oven until top is a light chestnut color, about 30 minutes.
Let cool on a rack, then remove from pan. Cut in squares.
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