With carrots, celery, onions, and quinoa, this savory dish is flavorful but straightforward. Since I dislike bulky vegetables, I always cut my vegetables very finely, more like mincing. Cutting this small is optional. With rice, this would definitely taste fantastic as well.
| Prep Time: | 20 mins |
| Cook Time: | 10 mins |
| Total Time: | 30 mins |
| Servings: | 48 |
| Yield: | 4 dozen |
Ingredients
- 1 cup butter, softened
- ¾ cup white sugar
- 1 egg
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract
- 2 ¼ cups all-purpose flour
- ½ cup confectioners’ sugar for dusting
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Grease cookie sheets.
- Beat butter, sugar, and egg together in a medium bowl with an electric mixer until smooth. Stir in vanilla and almond extracts. Blend in flour, then use your hands to form a soft dough. Take about a teaspoon of dough at a time and roll into balls, logs, or “S” shapes. Place cookies 1 to 2 inches apart on the prepared cookie sheets.
- Bake in the preheated oven until edges are golden, about 10 minutes. Allow cookies to cool completely before dusting with confectioners’ sugar.
Nutrition Facts
| Calories | 74 kcal |
| Carbohydrate | 9 g |
| Cholesterol | 14 mg |
| Dietary Fiber | 0 g |
| Protein | 1 g |
| Saturated Fat | 3 g |
| Sodium | 29 mg |
| Sugars | 4 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
Well, I am spoiled by a greek mother-in-law who made the best cookies. These cookies were not buttery enough and too hard. the first batch I baked for 8 minutes, less than the 10 and the bottoms were golden but the cookie was crunchy. the second batch I cooked for 7 minutes, no golden bottom, and the cookies were still not good. I’ll continue my search for the best greek butter cookies.
I really liked that the recipe made so many for so little ingredients. I also like that it didn’t take that long as well. I think that they turned out amazing.
Excellent
Great recipe. I actually add almond flour and crushed almonds in these and they are a hit.
These cookies came out delicious. I doubled the amount of almond extract to give it a stronger flavor and it really made a difference.
I made these today. I doubled the almond extract and didn’t use the confectioner sugar. They’re tasty, but as one reviewer said they burn on the bottom. Next time I’m not greasing the cookie sheet and turning the temp down. Also going to add nuts.
Very delicious!!
My best friend growing up was Greek and her mom made these all the time. Ive ten said id like to try to make them so finally decided to search for recipes. My friend hasn’t ever actually made them! I tried this and made in traditions twisted ‘s’ shape as her mom did. They ended up being just like hers and served them to other friends who’ve also had hers. Got good reviews. Wish id tried to make sooner. king another batch today as they’re all gone! love with a cup of tea.
These cookies are delicious. I did make a change. I used 1 tsp of vanilla and 1 tsp of cake batter extract instead of almond extract and baked them at 325 degrees. I made them for a school project but will definitely make them again for my family.
I do think I will make it again. I made them for a school project and they were really easy to make. I do think that it needs a bit more flavor.
These are very good,nice light and flavorful
Delicious! I used a couple of suggestions, such as use powdered sugar to coat your hands to roll dough. PERFECT rolling! I also added a smidge more of both almond and vanilla extracts and YUMMMM! They were simple to make and quick to pull together. I usually refrigerate cookie dough when I bake, but this worked perfectly without that step. Thank you SO much for the recipe! I made it in honor of the play Mamma Mia for their opening night party tonight!
I made this cookies and followed the recipe, but added 1/8 tsp. additional almond extract. I rolled into small logs and baked on parchment paper, 14 minutes at 350 degrees. The cookies were perfectly baked and did spread a bit to make a nice bite size cookie. I wanted a softer cookie, not crispy, so that’s why I reduced the oven temperature. Cooled for few hours and dusted with powdered sugar – delicious! Making these for a Girl Scout event about Greece- they will surely be a hit!
These cookies are amazing. I like to make them for Christmas gifts.
This cookie has become a holiday tradition at my house. I made it using red food coloring on half the dough, twisted red and regular dough together to make Christmas candy cane cookies. They are very popular. This is the best cookie recipe in my collection.
Oh. My. Stars. This is my new favorite cookie. I followed the recipe word for word. I was worried for little bit because my dough wouldn’t hold together well. But after kneading it with my hands for a minute it was perfect! The “s” shape was super easy. If you made a snake out of playdough when you were a kid you can do this. I even like them without the powder sugar but it does make it look so very pretty. 10/5 stars
Something was missing… As having Greek heritage they didn’t taste like they should. I found a much better recipe that called for orange juice.
These are really crunchy. Great for afternoon tea. I made them round, and for the kids I dipped them half in melted chocolate and added some sprinkles. It was a hit. I am making them again only two days later
I found that I had to cook them for 15 minutes. and they tasted descent.
I was given this recipe from a friend who asked that I bake them for him. This recipe is very similar to a russian tea cake cookie recipe. I did not shape these cookies into an “S” but rather used my 1 tbsp cookie scoop and rolled the cookies into a ball. Immediately upon removing these cookies from the oven, I rolled the cookies in powdered sugar and I will roll them again, once cooled, before storing in an airtight tin with wax paper (the best way I know to store a cookie and have it last for months at room temperature). I did toast and crush 1 cup of almonds and added it to the batter at the very end. From start to finish, I used my stand mixer for this recipe. I did beat the butter alone first to get it to a nice smooth consistency and then added the granulated sugar and then the egg. I mixed this at least 8 minutes before adding the flour. I removed the cookies promptly at 10 minutes and while they seemed too soft, they firmed up as they cooled. I’m not sure if this is going to meet with my friends approval but I sure do like them! Thank you for a cookie recipe that, based on some of the reviews, is quite versatile.
These cookies tasted great and was easy to make. I made the recipe exactly as it was written. The key to making the dough easy to work with is chill it prior to making shapes.