Greek Wedding Shortbread – a delicious recipe with butter, powdered sugar, egg yolks, brandy whiskey, flour, cloves. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350F (180C).
2
Using an electric mixer, beat butter and 13 cup powdered sugar until fluffy.
3
Add egg yolk and brandy; beat until thick as mayonnaise.
4
Gradually add flour, beating until smooth.
5
Flour hands.
6
Pinch off small pieces of dough to form round balls 1 1/2 inches in diameter.
7
Arrange cookies well apart on ungreased cookie sheet; place a clove in center of each.
8
Bake for 20 to 25 minutes.
9
On a sheet of waxed paper, pour a thick bed of powdered sugar (about 1 cup).
10
Using a spatula, gently transfer hot cookies onto sugar as soon as they are removed from the oven.
11
Pour more sugar on tops and sides.
12
Cool at least 4 hours before transferring to a serving dish.
13
Sprinkle with additional powdered sugar so shortbread is completely covered.
25418
kcal
Calories
49
g
Fat
6442
g
Carbs
11
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 cup butter soft, 213 cups powdered sugar sift, 1 each egg yolks, 2 tablespoons brandy whiskey or ouzo, and more.
Yes, Greek Wedding Shortbread 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.
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