Oh, 4 O’Clocks. Powdery, crumbly cookies, not unlike Greek wedding cookies. These are a Christmas cookie, usually; we don’t tend to bake them at any other time of year. We usually make them with walnuts, and possibly with pecans if we forgot to buy or ran out of walnuts. If you were trying to replicate Greek cookies, you might use almonds. Or, heck, pistachios (why not?). Toasting the nuts in advance is not a bad idea, but the recipe isn’t fussy about it.
This recipe calls for margarine. You could use butter (I would), but be aware that the texture may be different. Also, I highly recommend parchment paper for this and any cookie recipe. It makes getting them from the sheet to the cooling rack way easier.
In a Stand Mixer, Cream Together
- 1 cup margarine, room temperature
- 1 cup powdered sugar
- 1 beaten egg
- 1 tsp vanilla extract
In a Separate Bowl, Whisk Together
- 2 cups all purpose flour
- 1 tsp cream of tartar
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup chopped nuts
- Preheat oven to 375 degrees.
- Add the dry ingredients to the wet, mixing slowly to avoid a floury explosion.
- Drop by teaspoons onto a cookie sheet. Bake about 10 minutes.
- Allow to cool completely on a rack. To finish, roll in powdered sugar.