• Preparation Time 45 minutes
  • Baking Time 20 minutes
  • Makes about 48 cookies
  • Freezing Excellent
  • Greek shortbread cookies
    Greek shortbread cookies

Ready.
Set.
Make.

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Lets Make

Ingredients

  • 1 cup butter, softened
  • 1 1/2 cups icing sugar
  • 1 egg yolk
  • 2 tbsp vanilla
  • 2 ¼ cups Robin Hood® Original All Purpose Flour
  • ½ tsp baking powder
  • ¼ tsp salt
  • ½ cup finely chopped blanched almonds
  • ½ cup icing sugar, for decorating

Serving Size: about 48 cookies

1 cup
250 mL
butter, softened

Unit conversion :
250 ml
48 tsp
16 tbsp
1 1/2 cups
375 mL
icing sugar

Unit conversion :
375 ml
72 tsp
24 tbsp
1
1
egg yolk

Unit conversion :
none
2 tbsp
30 mL
vanilla

Unit conversion :
30 ml
6 tsp

Unit conversion :
562.5 ml
108 tsp
36 tbsp
½ tsp
2.5 mL
baking powder

Unit conversion :
2.5 ml
¼ tsp
1 mL
salt

Unit conversion :
1.25 ml
½ cup
125 mL
finely chopped blanched almonds

Unit conversion :
125 ml
24 tsp
8 tbsp
½ cup
125 mL
icing sugar, for decorating

Unit conversion :
125 ml
24 tsp
8 tbsp
Next

Directions

Serving Size: about 48 cookies

  • Preheat oven to 350ºF (180ºC). Line two baking sheets with parchment paper.
  • Cream butter in large bowl on high speed of electric mixer until light in colour, about 5 minutes. Add 1 ½ (375 mL) cups icing sugar and beat another 3 to 5 minutes until light in colour. Add the egg yolk and vanilla and mix until blended. Add flour, baking powder, salt and almonds, mixing until a soft dough forms.
  • Wrap in plastic wrap and refrigerate for 60 minutes.
  • Roll into 1" (2.5 cm) balls and then form into crescent shape. Place on prepared baking sheet. Flatten slightly.
  • Bake in preheated oven 15 to 20 minutes until light golden. Remove from oven and carefully roll in ½ cup (125 mL) icing sugar. Let cool on wire rack. When cool, re-roll in icing sugar and serve.
Finish

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