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Greek Wedding Cookies + Debbie Matenopoulos Cookbook Review and Giveaway!


  • Total Time: 40 minutes
  • Yield: 40-50 cookies 1x

Ingredients

Scale
  • 2 cups slivered blanched almonds, toasted and coarsely ground
  • 1 pound whipped unsalted sweet cream butter, room temperature
  • 2 large egg yolks
  • ½ cup confectioners’ sugar, plus 3 cups for coating
  • 2 teaspoons pure vanilla extract
  • 2 tablespoons cognac
  • 4 to 5 cups all-purpose flour

Instructions

  1. Preheat oven to 350 degrees. Line 2 baking sheets with parchment.
  2. In a large bowl, cream butter, egg yolks, and ½ cup confectioners’ sugar with a hand or stand mixer on medium-high until light and fluffy, about 6 minutes. Reduce to low speed and add in almonds, vanilla, and cognac, before raising the speed back to medium-high and beating for an additional 2-3 minutes.
  3. Reduce speed to low again and add the flour one cup at a time. Start with 4 cups, add more as necessary until the dough comes together and is soft and not sticky. I used the recommended 4 ½ cups. Knead the dough by hand for about a minute to make sure all ingredients are incorporated.
  4. Scoop out heaping tablespoons of dough, form them into half-moons and place on the baking sheet. Cookies do not need to be too far apart as they will not spread, but they should not be touching. Bake for 15-20 minutes until the cookies are pale yellow. They should not be brown. Cool about 5 minutes on sheets before placing remaining confectioners’ sugar in a bowl and rolling each cookie in it until fully coated. Allow cookies to cool completely. Cookies may be stored in an airtight container at room temperature for up to 5 days.

Notes

Additional cooling time is necessary

  • Prep Time: 20 minutes
  • Cook Time: 20 minutes