Shakarshee - another Armenian Sugar Cookie!

Both recipes are very delicioso!!

Shakarshee #1 1 lb sweet butter 4 egg yolks 14 oz (out of a 16 oz package) confectioner’s sugar 5 ½ cups flour (or to consistency)

Using a mixer:

Keep butter at room temperature Cream well in mixer until butter is soft and fluffy Cream egg yolks into butter Add gradually confectioner’s sugar until all are thoroughly blended in mixer

By hand: Add flour little at a time until you feel consistency will hold the cookie shape Dough should be soft, not hard Shape dough into small balls or crescent shapes

Bake:

Bake in pre-heated oven at 250 degrees F – 10 to 15 minutes – until pale, not brown Sprinkle remaining confectioner’s sugar on top of the cooled cookies ******************************

Shakarshee #2 1 lb. sweet butter, melted and cooled 2 cups super-fine sugar 1 tsp. vanilla 3 cups flour ********************* Confectioner’s (powdered) sugar for coating Using a mixer, beat butter, sugar and vanilla together until smooth. Add flour and mix by hand until a soft dough is formed. Pinch pieces of dough the size of walnuts and roll with floured hands to prevent sticking. Place on an ungreased baking sheet about 1 inch apart. Flatten slightly. Bake in a preheated 300°F oven about 20 minutes. Cool on wire rack. When cookies have cooled, sprinkle (lightly or heavily) with confectioner’s sugar.

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