Here's yet some more food I've made

Greek Shortbread:
Yield: About 20 cookies
INGREDIENTS-

• 3/4 cup butter, softened
• scant 1/2 cup confectioners' sugar, plus extra for dusting. (That would be powdered sugar for all those who don't know. I didn't know one time, and I totally botched a recipe because of it.)
• 1 small egg yolk
• 2-1/2 tsp. brandy (I didn't use brandy, because I don't buy that stuff, substituted it for milk, and they still tasted really good.)
• 2-1/2 cups all-purpose flour
• 1/4 tsp. baking powder

DIRECTIONS-

1. Preheat the oven to 350F. Line 2-3 large baking sheets with parchment paper.
2. Place the butter and confectioners' sugar in a large bowl and beat together until light and fluffy. Add the egg yolk and brandy and beat until the mixture is smooth. Sift the flour and baking powder into the mixture and beat until combined, then, using your hands, knead  the dough until smooth.
3. Roll small pieces of the dough into smooth balls, then place them on the baking sheets, spaced well apart, and flatten slightly with your hands. Bake in the preheated oven for 15 minutes, or until firm to the touch and pale golden brown. Meanwhile, sift a layer of confectioners' sugar into a large roasting pan.
4. Let the shortbread cool for 2-3 minutes on the baking sheets, then place in the roasting pan in a single layer. Sift more confectioners' sugar generously over the top and let cool completely.

Snickerdoodles:
Yield: About 40 cookies
INGREDIENTS-

• 1 cup butter, softened
• 1/4 cup superfine sugar
• 2 large eggs, lightly beaten
• 1 tsp. vanilla extract
• 3 cups all-purpose flour
• 1 tsp. baking soda
• 1/2 tsp. nutmeg
• pinch of salt
• 1/3 cup pecans, finely chopped

Cinnamon Coating-

• 1 Tbsp. superfine sugar
• 2 Tbsp. ground cinnamon

DIRECTIONS-

1. Place the butter and sugar in a large bowl and beat together until light and fluffy, then beat in the eggs and vanilla extract. Sift together the flour, baking soda, nutmeg, and salt into the mixture, add the pecans, and stir until thoroughly combined. Shape the dough into a ball, wrap in plastic wrap, and chill in the refrigerator for 30-60 minutes.
2. Preheat the oven to 375F. Line 2 large baking sheets with parchment paper.
3. For the coating, mix the sugar and cinnamon in a shallow dish. Scoop up tablespoons of the dough and roll into balls. Roll each ball in the cinnamon mixture and place on the baking sheets, spaced well apart. Bake in the preheated oven for 10-12 minutes, or until golden brown. Cool for 5-10 minutes, then transfer to wire racks to cool completely.