Kourabiedes (Greek Shortbread Cookies)

I made these cookies to bring to work today. One of the companies we work with provided us with a holiday lunch of delicious Greek food, so I wanted to make a Greek dessert to go with it. I got this recipe from my friend Nathalie. Yes, she's Greek! She also taught me a little trick on how to make the crescent shapes quickly. The number of cookies will really depend on the size you make them and the thickness of the dough. You can use any shape cookie cutter or even just make rounds.

Whipped sugar and butter.

Makes about 75 cookies

Ingredients
1 cup powdered sugar
1lb (2 cups) butter, softened
2 large egg yolks
1/4 cup brandy, whisky (even ouzo or rum would do)
1 teaspoon vanilla
4 cups flour
1 teaspoon baking powder
1 cup roasted almonds, finely chopped
rose water (optional)
extra powdered sugar for coating

Directions
Preheat the oven to 350F. Line a baking sheet with parchment and spread out about 1 cup of powdered sugar on a tray.

On low speed, mix 1 cup of the powdered sugar with butter for about 3 minutes until fluffy. Add egg yolks, brandy and vanilla. Beat until well blended.

Mix flour and baking powder. Using a wooden spoon, mix flour mixture into the butter mixture until crumbly. Add almonds and mix until a ball forms.

Roll the dough out to about 1/2" thick (I think mine were a bit thinner, but it still worked). Use a glass or a round cookie cutter to cut crescent shapes (see the image above). Place the crescents on the baking sheet and bake for about 8 minutes or until very lightly golden.

Remove the cookies from the oven and immediately spray or brush on some rose water if you're using it. Let the cookies sit for 2 minutes then transfer the warm cookies to the tray covered with powdered sugar. Dust the tops generously with more powdered sugar. Let them cool.

Repeat the cutting, baking and coating with sugar until the dough is gone. You can keep re-rolling it.