Greek Butterball Cookies Recipe

Name: Greek Butterball Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 c. sifted cake flour; 1/4 tsp. baking soda; 3/4 c. chopped blanched almonds, crushed with rolling pin; 1 c. unsalted butter; 1 Tbsp. sugar; 1 1/2 tsp. lemon juice; few drops of almond extract; 1 tsp. olive oil; 1 large egg yolk, fork beaten; confectioners sugar

Servings: persons

3 c. sifted cake flour
1/4 tsp. baking soda
3/4 c. chopped blanched almonds, crushed with rolling pin
1 c. unsalted butter
1 Tbsp. sugar
1 1/2 tsp. lemon juice
few drops of almond extract
1 tsp. olive oil
1 large egg yolk, fork beaten
confectioners sugar

1
Mix the flour, baking soda and almonds.
2
Set aside.
3
Heat butter slowly in a small deep saucepan.
4
Cool.
5
Carefully spoon off into a large bowl the clarified butter from top of cloudy solids which have settled at the bottom of the pan.
6
Add sugar, brandy, lemon juice, extract, oil and egg yolk to butter. Beat well. Add the flour-nut mixture in fourths, mixing thoroughly after each addition. Shape dough into 3/4-inch balls and place on ungreased cookie sheets.
7
Bake at
8
350u00b0 for 15 minutes.

1408

kcal

Calories

Fat

151

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 c. sifted cake flour, 1/4 tsp. baking soda, 3/4 c. chopped blanched almonds, crushed with rolling pin, 1 c. unsalted butter, and more.

Yes, Greek Butterball Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Greek Butterball Cookies

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