Yeild:5 to 12 dozen.
Description:A sweet butter cookie that originated in Greece.

    1 1/2- cups superfine granulated sugar
    3-cups sweet butter
    4-large eggs
    1-tsp. vanilla
    8-cups sifted cake flour
    2-tsp. baking powder
    1/4-cup Cognac (optional)
    2-tablespoons milk


 1. Heat butter to boiling. Cool and refrigerate until solid, overnight
    if needed

 2. Remove the solid butter and discard the liquid

 3. Beat butter with sugar until light and fluffy

 4. Break 3 of the eggs into small bowl and beat until light and add to 
    the creamed mixture. Stir in vanilla 

 5. In separate bowl sift together flour and baking powder, then gently 
    stir into the batter alternately with the Cognac

 6. Mix with hands or wooden spoon. Divide the dough into 4 or 6 batches
    and wrap in waxed paper. Chill one hour, or until the dough is easy
    to handle

 7. Pre-heat the oven to 300 degrees

 8. Pinch off pieces of dough and roll into sausage shapes about one half 
    inch in diameter and 2,3,or 4 inches long, according to the size you
    want the finished cookie. Bend each piece into a ring and pinch the 
    ends together. 

 9. Place on parchment paper covered cookie sheet (using parchment paper
    helps to ensure more even baking) or a lightly greased cookie sheet 
    can be used. Beat last remaing egg with milk and brush cookies with

10. Bake 30 minutes, or until the cookies are light brown. Cool on rack
    Store in air-tight container


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