Butter Cookies (Tsourikakia)
Makes 70 cookies

1 lb. butter, softened to room temperature
2 oz. cognac or whiskey
1 ½ c. very fine granulated sugar
2 egg yolks
2 egg whites, to brush on cookies before baking
½ tsp. baking soda
¼ c. warm milk
5 ½ c. sifted flour

Beat butter for 15 minutes, meanwhile adding whiskey and baking soda. Add sugar gradually and continue to beat.
Slowly add warm milk and egg yolks. Finally, mix in flour. The last cup or so of flour will have to be kneaded into the
dough. Allow dough to rest for 15 minutes before forming into cookies. Beat egg whites with a tablespoon of milk. Use
this mixture to brush over tops of cookies before baking.

To shape cookies: Take a small amount of dough and roll into a ball. Place this in the palm of your hand and roll into a
long thin piece, the size of your finger. Place on ungreased cookie sheet. Repeat with 2 more pieces and place them
along side of each other. Then twist the ends to form an "S" shape. Bake at 350 degrees for 12 to 15 minutes, or until
golden.