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Mom's Greek Cookies

581 moms greek cookies new
Not your average chocolate chip; take a peek at Michael's take on a sweet treat that reminds him of home!
skill level
Easy
time
60-120min
servings
8
cost
$
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Not your average chocolate chip; take a peek at Michael's take on a sweet treat that reminds him of home!
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ingredients
  • 3 sticks Sweet Butter (softened)
  • 1 1/2 cups Granulated Sugar
  • 3 Egg Yolks (reserving the whites)
  • 1 Egg
  • 8 ounces Heavy cream
  • 1 teaspoon Vanilla
  • 1 box Cake Flour
  • 2 1/2 teaspoons Baking powder
  • White sesame seeds
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    3 sticks Sweet Butter (softened)
    1 1/2 cups Granulated Sugar
    3 Egg Yolks 
    1 Egg
    8 ounces Heavy cream
    1 teaspoon Vanilla
    In the bowl of your mixer fitted with the paddle attachment, cream the Butter and Sugar until light and fluffy. Next add the Egg Yolks and Egg and mix until just incorporated before slowly adding the Cream and Vanilla.
  • 2
    1 box Cake Flour
    2 1/2 teaspoons Baking Powder
    Butter mixture
    Mix together the Flour and Baking Powder then add it to the Butter mixture. Mix until the dough comes together, scraping down the sides throughout this process.
  • 3
    Chill the dough for at least 30 minutes or until ready to use.
  • 4
    Preheat your oven to 350°F.
  • 5
    3 Egg Whites
    Whip the reserved Egg Whites until light and frothy. Set aside.
  • 6
    To shape the cookies, pinch off a piece of dough about the size of a walnut. Roll out a cord or thin tube of dough about the length of a dinner knife. Fold in half then twist two times. Pinch the remaining edges together and tuck underneath.
  • 7
    Place on a parchment lined baking sheet while you form the rest.
  • 8
    White sesame seeds
    Egg Whites
    When all of the cookies are formed, brush them with the reserved Egg Whites and sprinkle with a little bit of Sesame Seeds. Bake for about 20 minutes, or until light golden brown. Cool completely before storing in an airtight container. These cookies are best eaten when dunked in milk or coffee!

    Helpful Tips:
    1. These are the type of cookie to have with a cup of coffee.
    2. Save the egg white to glaze the top of the cookie before being baked.
    3. This is a crumbly rich buttery cookie.
    4. Refrigerate the ball of dough for about two hours.
 
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