| Greek Shortbread
1 pound of butter
4 tablespoons of icing sugar
1 egg yolk
1 Jigger whiskey (or brandy)
3 cups of sifted flour (all purpose)
3 cups of icing sugar |
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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 whiskey. 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 325ºF. for 15 minutes and then lower heat to 275ºF. for 30 minutes. Sprinkle with icing sugar while still warm.
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