When I was little I used to live next to a Greek family, who would make these cookies year round, and give tins of them to neighbors around Christmas.

Recipe Summary

prep:
10 mins
cook:
10 mins
total:
20 mins
Servings:
48
Yield:
4 dozen
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Ingredients

48
Original recipe yields 48 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 400 degrees F (200 degrees C). Grease cookie sheets.

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  • In a medium bowl, cream together the butter, sugar and egg until smooth. Stir in the vanilla and almond extracts. Blend in the flour to form a dough. you may have to knead by hand at the end. Take about a teaspoon of dough at a time and roll into balls, logs or 'S' shapes. Place cookies 1 to 2 inches apart onto the prepared cookie sheets.

  • Bake for 10 minutes in the preheated oven, or until lightly browned and firm. Allow cookies to cool completely before dusting with confectioners' sugar.

Nutrition Facts

74 calories; protein 0.8g 2% DV; carbohydrates 8.9g 3% DV; fat 4g 6% DV; cholesterol 14mg 5% DV; sodium 28.8mg 1% DV. Full Nutrition
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Reviews (170)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/12/2007
BIG hit with everyone. Here's how I made them. First of all that 'S' shape looked like a pain to make so I took a melon ball/ice cream scoop a very small one and using a level scoop plopped them on the baking pans. Then using the bottom of a glass dusted in a little powdered sugar squashed them flat to about 1/4". When they were baking I melted white chocolate and kept it warm. When the cookies were room temp after baking I spread the bottoms with white chocolate and put two halves together (like an Oreo). Then dusted the final cookies with the powdered sugar by sifting it with a fine mesh strainer. I know this is a far cry from any Greek type cookie but these were really delicious my husband's new favorites. Oh and I made them later using raspberry seedless jam on one side and white chocolate on the other half then put the two halves together those are his new favorites. I used good chocolate Lindt. Excellent recipe. I double the amount of vanilla and almond extract that the original recipe calls for by the way. Read More
(181)

Most helpful critical review

Rating: 3 stars
04/25/2006
followed the recipe to a "T" and these cookies turned out great! mouthwatering and addictive they were a hit with my friends over tea. Good with a tall glass of milk as well. Read More
(8)
207 Ratings
  • 5 star values: 146
  • 4 star values: 45
  • 3 star values: 12
  • 2 star values: 3
  • 1 star values: 1
Rating: 5 stars
10/12/2007
BIG hit with everyone. Here's how I made them. First of all that 'S' shape looked like a pain to make so I took a melon ball/ice cream scoop a very small one and using a level scoop plopped them on the baking pans. Then using the bottom of a glass dusted in a little powdered sugar squashed them flat to about 1/4". When they were baking I melted white chocolate and kept it warm. When the cookies were room temp after baking I spread the bottoms with white chocolate and put two halves together (like an Oreo). Then dusted the final cookies with the powdered sugar by sifting it with a fine mesh strainer. I know this is a far cry from any Greek type cookie but these were really delicious my husband's new favorites. Oh and I made them later using raspberry seedless jam on one side and white chocolate on the other half then put the two halves together those are his new favorites. I used good chocolate Lindt. Excellent recipe. I double the amount of vanilla and almond extract that the original recipe calls for by the way. Read More
(181)
Rating: 5 stars
06/25/2006
This is one of the best cookies I have ever made. The dough could not have been simpler to make. I made 4 different variations with the finished dough: a traditional round rolled in powdered sugar, a crescent shape with half dipped in chocolate,rounds sprinkled with cinnamon and sugar and little 'log' shaped dipped in chocolate then rolled in crushed walnuts. They were all fantastic! Read More
(144)
Rating: 4 stars
09/25/2004
Overall I was very pleased with this recipe which I took to an Olympic Greek party. However quite a lot of my cookies burnt on the bottom. I would probably add a tiny bit more almond extract next time as that gave a lovely flavour to the cookies. I found the most effective way to roll the dough in to "s" shapes was to dust my hands with confectioners' sugar so it didn't stick to my fingers. Read More
(128)
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Rating: 4 stars
04/20/2005
I helped my 12 year old son make these for a school project. The flavor was good but not sweet. I really liked them but my son didn't. However when he took them to school all of his classmates loved them. I think a really good easy recipe. They are a little difficult to shape before baking. Otherwise excellent. Read More
(62)
Rating: 5 stars
03/06/2006
Easy quick and oh-so-delicious! Everyone loved these. To make them a little more tender I only used 2 1/4 cups of flour. Enjoy! Read More
(42)
Rating: 5 stars
12/25/2004
This recipe has been in my family for many years! We're not Greek and we had no idea this was a Greek recipe. We chill the dough in balls and roll it out thin then cut it into shapes with cookie cutters and decorate with Christmas decorations. The best sugar cookies ever. Read More
(31)
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Rating: 5 stars
09/26/2005
YUMMY!!!! "Take 'em out to share with the neighbors" good. I've had cookies like this recipe that involve stuffing the cookies with pitted dates; looking for that recipe was what brought me to this one. I didn't wait for my cookies to cool completely before rolling them in the powdered sugar no harm done. Those little cookies positively melt in your mouth when they're still hot from the oven.:) Read More
(30)
Rating: 5 stars
07/21/2007
I made these just to try and see if they were like some Greek Wedding Cookies I had at a restaurant and they were just as good if not better. I did an experiment though. I made three kinds one exactly as the recipe said one with chopped walnuts incorporated throughout the mix and one batch just rolled in walnuts with the powdered sugar on top. The best ones had walnuts. The others tasted just ok. ENJOY! Read More
(28)
Rating: 4 stars
08/20/2006
They are not so bad. Very similar to other short bread cookies. very light on the sugar which I like! I think next time I will add a bit more almond extract for more flavor. Read More
(22)
Rating: 3 stars
04/25/2006
followed the recipe to a "T" and these cookies turned out great! mouthwatering and addictive they were a hit with my friends over tea. Good with a tall glass of milk as well. Read More
(8)
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