Greek Easter Shortbread Cookies

A few months ago, my grandparents from Wisconsin sent me a couple cookbooks. One of them, Greek Cooking by Lou Seibert Pappas, really struck my eye. Being that I'm part Greek, I have a special place in my heart for Greek food. I absolutely adore it, from appetizers to desserts. Due to this storm that is passing through the Bay Area, I decided to open the cookbook up and make some cookies. I cut the recipe in half so I wouldn't eat the entire batch and it's a good thing I did because they were delicious, buttery, and sweet.

(Side note: According to the cookbook, these cookies are displayed in Athenian bakeries in various shapes and sizes.)

Greek Easter Shortbread Cookies

(from Greek Cooking by Lou Seibert Pappas)

Ingredients:

- 1/2 cup unsalted butter, room temperature

- 1/2 cup sugar

- 2 eggs

- 2 1/2 cups unsifted all-purpose flour

- 2 teaspoons baking powder

- 1/4 cup heavy cream

- 1 teaspoon vanilla

- 1 egg yolk beaten with 1 tablespoon milk

- Sesame seeds

1. Preheat oven to 350 degrees.

2. Beat butter until creamy. Gradually, beat in the sugar.

3. Add eggs, one at a time, and beat until the mixture is smooth.

4. In a separate bowl, mix together flour and baking powder.

5. Add flour mixture to batter alternating with cream.

6. Mix in the vanilla.

7. Pinch off small portions about the size of a walnut and roll on a lightly floured board into strands about 1/3 inch thick and 6 inches long. Fold in half and twist, twice (I braided them).

8. Place on a lightly greased baking sheet. Brush with egg yolk and milk mixture. Sprinkle lightly with sesame seeds.

9. Bake for 20 minutes or until golden brown (for me that was about 17 minutes).

10. Remove and let cool on a wire rack.

(Store in an airtight container)