Greek Butter Cookies

Ingredients and Weight:

• 1 cup (2 sticks) unsalted butter, softened
• 1/2 cup powdered sugar
• 1/2 teaspoon vanilla extract
• 1 large egg yolk
• 2 1/4 cups all-purpose flour, plus more for dusting
• 1/2 cup chopped walnuts (optional)
• 1/4 cup honey
• 1 tablespoon lemon juice
• 1/4 cup melted butter

Preparation Time:

30 minutes

Cooking Time:

12-15 minutes

Difficulty Level:

2

Preparation Method Steps:

1. In a large bowl, cream together the butter and powdered sugar until light and fluffy.
2. Beat in the vanilla extract.
3. Add the egg yolk and mix until combined.
4. Gradually add the flour, mixing until a soft dough forms.
5. Divide the dough in half, wrap in plastic wrap, and refrigerate for at least 30 minutes.
6. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
7. On a lightly floured surface, roll out one portion of the dough to a thickness of 1/8 inch.
8. Cut out shapes using cookie cutters.
9. Transfer the cookies to the prepared baking sheet.
10. Repeat with the remaining dough.
11. In a small bowl, combine the walnuts, honey, and lemon juice.
12. Brush the cookies with the honey mixture.
13. Bake for 12-15 minutes, or until the edges are golden brown.
14. Remove from oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Nutritional Information:

• Calories: 140 per cookie
• Fat: 8 grams
• Protein: 2 grams
• Carbohydrates: 19 grams

Dish Characteristics:

• Buttery and crumbly
• Sweet and nutty
• Citrusy and refreshing
• Perfect for any occasion

User Comments:

• "These cookies are amazing! The perfect balance of sweet and savory."
• "I love the combination of honey and lemon. It gives the cookies a unique flavor."
• "These are the best Greek butter cookies I've ever had. They're so easy to make too."
• "I added some chopped pistachios to mine for a little extra crunch."
• "These cookies are addictive! I can't stop eating them."

Special Precautions and Tips:

• If the dough is too sticky, add a little more flour.
• If the honey mixture is too thick, add a little water.
• Let the cookies cool completely before storing them in an airtight container.