Greek Shortbread Cookies
Ingredients
- 1 cup (250 mL) butter, softened
- 1 1/2 cups (375 mL) icing sugar
- 1 egg yolk
- 2 tbsp (30 mL) vanilla
- 2 1/4 cups (550 mL) Robin Hood® Original All Purpose Flour
- 1/2 tsp (2.5 mL) baking powder
- 1/4 tsp (1 mL) salt
- 1/2 cup (125 mL) finely chopped blanched almonds
- 1/2 cup (125 mL) icing sugar, for decorating
Directions
Step 1:
Preheat oven to 350ºF (180ºC). Line two baking sheets with parchment paper.
Step 2:
Cream butter in large bowl on high speed of electric mixer until light in colour, about 5 minutes. Add 1 1/2 (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.
Step 3:
Wrap in plastic wrap and refrigerate for 60 minutes.
Step 4:
Roll into 1" (2.5 cm) balls and then form into crescent shape. Place on prepared baking sheet. Flatten slightly.
Step 5:
Bake in preheated oven 15 to 20 minutes until light golden. Remove from oven and carefully roll in 1/2 cup (125 mL) icing sugar. Let cool on wire rack. When cool, re-roll in icing sugar and serve.