Search Term

Enter a search term (optional)


Select One (optional)



Show only results that have an image


Select as many as you like (optional)

  • Christmas
  • Cinco de Mayo
  • Earth Day
  • Easter
  • Fall
  • Father's Day
  • Halloween
  • Jewish Holiday
  • Kwanzaa
  • Mother's Day
  • New Year's
  • Patriotic Holiday
  • Spring
  • St. Patrick's Day
  • Summer
  • Thanksgiving
  • Valentine's Day
  • Winter
  • Back to School
  • Birthdays
  • Fourth of July
  • Labor Day
  • Memorial Day
Cuisine Type

Select as many as you like (optional)

  • American
  • Amish
  • Asian
  • Chinese
  • French
  • Greek
  • Indian
  • Italian
  • Japanese
  • Jewish
  • Mexican
  • Southern
  • Tropical


Select as many as you like (optional)

  • Spring
  • Summer
  • Fall
  • Winter
Cooking Method

Select as many as you like (optional)

  • Casserole
  • Grilling
  • Microwave
  • No Bake
  • Oven
  • Pressure Cooker
  • Skillet
  • Slow Cooker
Cooking Time

Select One (optional)

Preparation Time

Select One (optional)

Chill Time

Select One (optional)

Number of Ingredients

Select One (optional)

Slow Cooker Time HIGH

Select One (optional)

Slow Cooker Time LOW

Select One (optional)


Latest Comments

Greek Wedding Cookies

(1 Votes)


  • 1 pound sweet butter (unsalted)
  • 1 egg yolk
  • 1/4 cup confectioners sugar
  • 1/4 cup orange juice
  • 3 3/4 cups flour
  • 1/2 cup cornstarch
  • whole cloves for garnish
  • 1 pound confectioners sugar for topping

Soften butter to room temp. Beat with electric mixer for 10 mins till white & creamy. Add sugar, egg yolk, oj continuing to beat all the while until misture is thick like mayonnaise. Sift flour and cornstarch into the bowl and continue mixing. Finish by kneading about 5 minutes. Roll dough into a round log and cut diagonally into 1/2 inch slices and then shape into crescents. Place on ungreased cookie sheet, 1/2 inch apart. Stick a whole clove in the center of each cookie. Bake in preheated oven at 350 for 25 minutes. Sprinkle 1 cup sifted flour on waxed paper. Using a spatula, transfer the hot cookies on to the sugar gently, as soon as you take them out of the oven. Place them side by side, and then sift all the remaining sugar on top and sides. Cool 4 hours before serving. (these cookies keep well, and are better the next day.)

Your Recently Viewed Recipes

Love these recipes? Get MORE delivered to your Inbox – FREE Click Here!

Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!


Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

About Us Advertise Contact Us FAQ Keyword Index Privacy Policy Submit Your Recipes Subscribe Terms of Service Unsubscribe

---- 1 ----


Images from other cooks

There are currently no images from other cooks.