This is my grandmother's recipe from many years ago. These cookies are just a light butter cookie flavor that melts in your mouth. No Greek Orthodox Easter is complete without these cookies. They are often made for the sweet table at a wedding too. Carole Libbe
Ingredients
1 lb butter
1 dozen eggs
5 lbs flour
12 tsp baking powder
1 Tbs. Vanilla
4 C. Sugar
½ C. cream
Splash of Cognac
Directions
Boil butter until it stops bubbling. Let it cool and settle. (The salt will be on the bottom.) Skim off everything on top and leave the salt in the pan. Beat butter until white and fluffy. Separate the eggs. Beat only 6 egg whites until stiff. Add the egg yellows with the sugar and beat well. Fold in the stiffened egg whites. Gradually add flour and when it is too hard to mix with the Mixmaster, begin kneading. Keep kneading until it doesn’t stick to your hands.
Roll out the dough into snake like and form into circles, no larger than 2-3 inches and ½ inch thick. Bake for 14-17 minutes at 350 degrees. (Golden brown on the bottom.)
