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Greek Lemon Cookies

Print Recipe
Cook Time 20 minutes

Ingredients
  

  • 4 cups all purpose flour
  • 1 cup sugar
  • 1 stick unsalted butter softened
  • 3 eggs
  • 1/2 cup milk
  • zest from two large or three small lemons
  • 1 teaspoon vanilla
  • 1 egg + 2 tablespoons water for egg wash

Instructions
 

  • Cream butter and sugar until light and fluffy.
  • Add the eggs, one at a time, beating after each addition.
  • Add milk, vanilla and zest.
  • Lower speed on mixer and add flour in small portions, folding in after each addition.
  • On a cold counter, start to knead the dough with lightly floured fingers until it is no longer sticky. Don't add too much flour, as it takes away from the lemon, vanilla and sugar flavors.
  • Shape the dough into strips about 6 inches long and a fingertip wide.
  • Roll them into a pinwheel, or any shape you like, and transfer to cookie sheet. Brush generously with egg wash.
  • Bake in preheated oven for 18-20 minutes.

Notes

After baking, the cookies didn't have the golden color I wanted, so I raised the cookie sheet to the top shelf and put the oven on low broil. I watched it closely to avoid burning, and it took about 2 minutes to achieve the color you see in the photos. Totally optional!