Yield
3 dozen

Beating the butter until very fluffy--a good 10 minutes--makes these Greek shortcakes especially light.

How to Make It

Step 1

In a large bowl, using a handheld electric mixer, beat the butter at high speed until light and fluffy, about 10 minutes. Add the egg yolk, brandy and vanilla and beat until smooth.

Step 2

Sift the flour with 3/4 cup of the confectioners' sugar, the baking powder, cloves and salt. Add the dry ingredients to the butter mixture in 3 batches, beating at low speed just until smooth. Scrape the dough onto a large sheet of plastic wrap or wax paper and roll into a 2-inch log. Wrap and refrigerate until firm, at least 30 minutes or up to 3 days.

Step 3

Preheat the oven to 325°. Line 2 heavy baking sheets with parchment paper. Unwrap the dough and roll it into a perfect cylinder. Cut it into 3 equal pieces. Slice each piece crosswise into 12 cookies and arrange them on the prepared sheets about 1 inch apart.

Step 4

Bake the cookies on the top and middle racks of the oven for 20 minutes, or until golden on the bottom; shift the sheets from top to bottom halfway through baking. Let the cookies cool slightly on the sheets, about 15 minutes.

Step 5

Pour confectioners' sugar into a large shallow bowl. Add the warm cookies in batches and heavily coat the tops and sides. Transfer the cookies to a sheet of wax paper that has been dusted with confectioners' sugar and let cool.

Step 6

Make Ahead: The cookies can be stored in an airtight tin between layers of wax paper for up to 2 weeks.

Step 7

Serve With: Honey-Poached Quinces

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