By Nora Firestone
I remember learning to bake these great traditional butter cookies with my mother, who's half Greek, at Christmas time when I was a kid. Fond memories have shaped a continued tradition around my own home. Even my daughter's teenage friends request these light, crumbly treats! The key, I learned way back when and I've never questioned, is to sift the flour several times before adding it. I was taught to sift it five times, but I usually sift only three or four times. See my recipe below. For a tangy, key-lime kind of kick, add some grated lime zest (the green part of the peel) to the dough and use lime extract instead of almond and let the dough sit covered with plastic wrap in the refrigerator overnight. Enjoy! And let us know how yours turn out!