Traditional Greek shortbread cookies covered in snowy powdered sugar. This recipe is easy to make and delicious dessert for the holidays.
Preheat oven to 350. Prepare two large jelly pans. Spray with non stick spray or layer with parchment paper. Set aside.
In a large mixing bowl, add butter and beat on medium setting for 10 minutes.
In a separate bowl whisk egg yolks until pale yellow, and then whisk in 1/2 cup powdered sugar. Set aside.
In a large bowl, measure 5 cups of flour. Keep the sixth cup in reserve to use as needed if the dough is too soft or sticky.
Once the butter has mixed for 10 minutes, scrape down the sides and add the egg/sugar mixture. Mix until blended. On low speed, add the flour one cup at a time.
Turn the dough out onto a lightly floured surface and knead gently into a large ball. Add in some of the reserved flour if the dough is too sticky or soft.
Take a tablespoon sized-ball of dough and shape into a log in your had. Lay it on the table and shape into an "s" shape or a crescent shape. Then place on the jelly pan. Continue until you have a pan full of cookies. Leave about 1 inch between each.
Bake for about 10-15 minutes. Baking time depends on the oven and the size of the cookie. They should be firm to touch but barely browned on the bottom. They will NOT get golden. Remove from oven and let cool before handling .They will be crumbly.
Once the cookies have cooled, dust with sifted powdered sugar and place in paper muffin liners. They can be stored in airtight containers up to five days.