Cookie makes for tasty dessert

April 07, 2010

This is a recipe my grandmother and great-grandmother made. Now my mother and I both make these delicious cookies. They are great to have on special occasions or just to have with tea or coffee in the morning. The very young can enjoy them as teething biscuits.

You can make these cookies ahead of time because they keep very well and actually get better as time goes on.

- Jessie Frushour of Keedysville


(Greek butter cookie)

3 eggs
1 cup sugar
1/2 teaspoon vanilla
2 sticks butter, softened
4 cups flour
4 teaspoons baking powder
Milk, as needed
1 egg, beaten

Preheat oven to 350 degrees.

Using an electric mixer, beat 3 eggs, sugar and vanilla. Set aside. In a separate bowl, mix butter, flour and baking powder with hands. Add creamed eggs, sugar, and vanilla to the flour mixture, and mix with hands.

Dough should form and it should not be too sticky or too dry. If it is dry, add a little milk. If it is too sticky to work with, put it into the refrigerator for an hour or two.


When the dough is ready to work with, roll it into 1-inch balls. Roll each ball into a 6-inch rope. Form a loop and twist the ends together like a twist tie. Place loops on lightly greased cookie sheets. Brush tops with beaten egg.

Bake for about 15 minutes.

Makes about 30 cookies.

Courtesy of Jessie Frushour, a member of St. Catherine Orthodox Church, 433 Liberty St., Hagerstown. The church published members' recipes in its "Taste of Heaven" cookbook, on sale at the church. Call 301-790-2616.

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