Have you ever had one of these cookies? We call them Greek cookies at our house, because my husband's grandma made them every Christmas and that's what she called them. They're also called Mexican wedding cookies, pecan sandies, and lots of other names.
I tried two recipes this year and had lots of family sample them and vote.
The cookies on the right used granulated sugar in the dough and required chilling before baking. The cookies on the left had powdered sugar in the dough, had an egg yolk in it and didn't have to be chilled.
And the winner is...the cookies on the left! This recipe is most like Grandma J's recipe, but with more sugar.
Here's the recipe so I have it for next year!
Greek Powdered Sugar Cookies
yields about 30 cookies
- 1 c. butter, softened
- 1/2 c. powdered sugar
- 1 egg yolk
- 1/2 tsp. vanilla
- 1/4 tsp. salt
- 2 1/4 c. flour
- 1/2 c. nuts (I like pecans or almonds)
- powdered sugar (for coating)
- In a blender or food processor chop nuts. (I like them chopped very finely). Set aside.
- Cream butter until light in color and fluffy.
- Add sugar and egg yolk and beat well.
- Add salt. Gradually add flour. Knead for 10 minutes (or less if you're in a hurry).
- Form dough into balls or other shape of choice and place on an ungreased baking sheet.
- Bake in a 350 degree oven for 15 minutes or until bottoms are lightly browned.
- Place on cooling rack. When cool coat and shake in powdered sugar.