I guess most families have a Grandma’s Cookie recipe, this one is my family’s version. It used to be my Grandmother’s Cookie, and nowadays for my kids it is also their Grandma’s Cookies. It is at its best when just out of the oven when all the house smells of cookies. It lasts for days in a covered tin box, so there is nothing wrong with baking 2 large trays, which this recipe provides.
There are several things you can play around. On top you can sprinkle with granulated sugar. We often place a whole nut or half a a walnut on the top before baking, when baked it becomes crispy and crunchy. You can add a lemon’s or an orange’s zest into the batter. You can give this traditional shape shown in the pictures or your can make a little braid shape for a change.
I hope you will try and enjoy. Do not forget to rate the recipe and comment below.
Grandmother Cookies
Ingredients
- 450 grams flour
- 200 grams butter
- 250 grams plain yogurt
- 250 grams sugar
- 4 eggs
- 10 grams baking powder
- 1 orange or lemon’s zest optional
- 1 tablespoon sugar to sprinkle on top
- nut/walnuts optional
Instructions
- Melt the butter and set aside to cool.
- Place first the sugar, butter and yogurt in a mixing bowl and combine.
- Then add 3 eggs and only the white of the fourth egg.
- Then gradually add the flour, together with the baking powder and the zest of your choice.
- Stop adding the flour when you obtain a non-stick dough.
- Make walnut sized cookies and place on an oven tray without touching each other as they will rise when baked.
- Stick a nut or half a walnut in the middle of each cookie. Whisk the spared egg yolk and spread on each cookie using an egg brush. Sprinkle with sugar if you choose to.
- Cook in a preheated oven at 180° Celsius. Bake until golden brown on all sides. Should take about 30 minutes.