Q&A: Greek cookie recipes? Best Answerr?

Question by georgia girl: Greek cookie recipes? Best Answerr?
I need it for school. I would like it to be really good andd not too hard to make. Thankss :) )))

Best answer:

Answer by Amanda W

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Posted by in Greek Cookies and tagged with Answerr, BEST, Cookie, Greek, Recipes | Trackback
  1. jaidealexandra says:

    1 lb sweet butter
    1 lb powdered sugar
    1 cup powdered sugar
    1 egg yolk
    1 ounce anisette
    4 cups sifted flour

    1Melt butter over medium heat, bring to a boil and stir occasionally.
    2Remove and allow to stand until foam forms on top.
    3Remove foam with spoon and gently pour into a bowl leaving sediment in pot.
    4Place bowl in refrigerator until butter is firm, but not hard.
    5then beat until very light and creamy add 1 cup sugar, egg yolk and anisette.
    6Continue to beat, add flour 1 cup at a time working last cup by hand.
    7Dough should be soft but not sticky if needed add the extra flour a little at a time.
    8Form into 1″ balls and place on ungreased cookie sheet.
    9Bake for 15-20 minutes at 350F degrees.
    10Cookies will be set but not brown.
    11Sift half of the powdered sugar on a large sheet of waxed paper.
    12Place warm cookie on sugar and sift rest of powdered sugar on top and sides.
    13Cool thoroughly before serving.

  2. far says:


    2 1/4 c Flour
    1 1/4 ts Baking powder
    1/4 ts Salt
    1/2 c Butter, softened
    1 c Powdered Sugar
    1 Egg
    2 tb Brandy or Milk
    1 ts Vanilla
    1 Egg Yolk +
    1 tb Milk beaten together
    3 tb Sesame Seeds


    1. In a medium bowl combine the flour, baking powder, salt and set aside. In a large bowl combine butter and sugar, beating until fluffy. Add egg, brandy, vanilla and beat well after each addition. Add flour mixture / cup at a time blending will after each addition. Roll 1 teaspoon of dough on a lightly floured surface into a 6 inch rope, fold in half and twist 2 or 3 times, pinch ends together. Place 1 inch apart on 3 greased cookie sheets. Brush with egg/milk mixture. Sprinkle with sesame seeds. Bake 10-13 minutes in a preheated 375oF oven until golden. Cool on rack. Store in an air tight container at room temperature. Makes 4/ dozen cookies.



    2 cups white sugar
    4 teaspoons cocoa
    1/2 cup milk
    1 stick butter
    2 tablespoons peanut butter
    1 teaspoon vanilla
    3 3/4 cup quick oats
    1 cup coconut

    In a medium size saucepan combine sugar, cocoa, milk and one stick of butter. It’s best for butter to be at room temperature.
    Melt butter at medium heat and stir all ingredients together. Continue to stir until all ingredients come to a boil.

    Once boiling, remove from heat and allow to stand for one minute.

    Add vanilla and peanut butter and mix well. Stir in oats and coconut.

    Put a large sheet of aluminum foil or wax paper out on the counter and place little scoops of your new treat on it. Serve while still warm or at room temperature.



    Fudge swirl bars with cream cheese, chocolate, butter, and pecans. Scroll down to see more brownies and bars.
    1 cup butter
    4 ounces unsweetened chocolate
    2 1/2 cups sugar, divided
    4 eggs, divided
    1 cup all-purpose flour
    1/2 teaspoon salt
    1 cup chopped pecans or walnuts
    2 teaspoons vanilla extract, divided
    1 package (8 ounces) cream cheese, softened
    Butter and lightly flour a 13×9-inch baking pan. Preheat oven to 350°.
    In a medium heavy saucepan over low heat, melt butter and chocolate. Using a wire whisk, beat in 2 cups of the sugar and 3 of the eggs until well blended. With a wooden spoon, stir in the flour, salt, chopped pecans or walnuts, and 1 teaspoon of vanilla extract. Spread batter in prepared pan.

    In another bowl with mixer on low speed, beat cream cheese with remaining 1/2 cup sugar, remaining egg, and remaining 1 teaspoon of vanilla extract until well blended. Increase speed to medium and continue to beat for 2 minutes, scraping bowl from time to times. Spoon mixture in dollops over the chocolate batter. With the end of a butter knife, swirl the cream cheese batter over the surface, blending it into the chocolate layer a bit. Bake for 40 to 45 minutes, or until a wooden pick or cake tester inserted in center comes out clean. Cool in pan on a wire rack then cut into bars. Makes about 3 dozen. Store these bars, covered, in the refrigerator for up to 1 week.

    More Bar Cookies and Related

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