Greek Kourabiedes

Instructions

1. Prepare the butter
   In a large bowl, beat the softened butter with an electric mixer on medium-high speed for about 10 minutes until very pale and fluffy. This step is crucial for the texture of the cookies.
2. Add wet ingredients
   Add the 60g confectioners' sugar and beat for another 5 minutes. Add the egg yolk, brandy, vanilla extract, and almond extract. Beat until well combined and creamy.
3. Incorporate dry ingredients
   In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, mixing at low speed until just combined. Fold in the chopped almonds with a spatula.
4. Shape the cookies
   Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper. Take about 1 tablespoon of dough at a time and shape into crescents or round balls. Place on the prepared baking sheets, leaving about 1 inch between cookies.
5. Bake the kourabiedes
   Bake in the preheated oven for 18-20 minutes, until they are lightly golden around the edges but still pale on top. Be careful not to overbake as they should remain white.
6. Cool and add rose water
   Allow the cookies to cool on the baking sheets for 5 minutes. If using rose water, lightly sprinkle it over the warm cookies using a spray bottle or small brush.
7. Dust with sugar
   While still warm, carefully roll the cookies in confectioners' sugar, ensuring they're completely coated. Place them on a wire rack and allow to cool completely. Once cooled, dust generously with another layer of confectioners' sugar.