4 O’Clocks

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 wedding 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.

The original recipe calls for margarine, but I use butter for flavor and health. I highly recommend parchment paper for this and any cookie recipe. It makes getting them from the sheet to the cooling rack way easier.

4 O'Clocks
Print Recipe
A crumbly, nutty cookie cloaked in powdered sugar. A perfect wintertime treat.
Servings Prep Time
2 dozen 15 min
Cook Time Passive Time
20 min 20 min
Servings Prep Time
2 dozen 15 min
Cook Time Passive Time
20 min 20 min
4 O'Clocks
Print Recipe
A crumbly, nutty cookie cloaked in powdered sugar. A perfect wintertime treat.
Servings Prep Time
2 dozen 15 min
Cook Time Passive Time
20 min 20 min
Servings Prep Time
2 dozen 15 min
Cook Time Passive Time
20 min 20 min
Ingredients
Servings: dozen
Instructions
  1. Preheat the oven to 375 degrees. Line two cookie sheets with parchment paper or silpat mats.
  2. In a stand mixer fitted with a mixing paddle on medium speed, cream together the butter or margarine, powdered sugar, egg, and vanilla, about 3-5 minutes. The mixture should lighten in color. You could also use a hand mixer, but your hands will get tired and it might take longer.
  3. Combine all the remaining dry ingredients (flour through nuts). With the mixer on low, slowly add the dry to the wet. "Slow" is the key word here to avoid a floury explosion. Stop mixing as soon as everything comes together and no traces of flour remain.
  4. Drop by teaspoons onto cookie sheets and slide into the oven. Back about 10 minutes, rotating 180 degrees and top to bottom about halfway through.
  5. Allow to cool about 5 minutes on the cookie sheets, then move to a rack. Cool completely, then roll in powdered sugar. Store up to a week in a covered container.
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