Kourabiedes (Almond sugar cookies)

Ingredients

• 5 1/2 cups All Purpose Flour
• 2 1/2 cups Margarine (unsalted)
• 1 cup Whole Blanched Almonds roasted and crushed
• 1 cup Powered Sugar
• 1/2 cup Rose Water
• 3-4 tbsp Cognac (Greek Brandy)
• 2 Egg Yolks
• 1 tsp Baking Powder
• 2 tsp Vanilla Extract
• Powered Sugar sifted, to garnish
• Parchment Paper

Directions

Sift in a bowl, the flour and baking powder.

Put in the mixer's bowl, the margarine and sugar and beat them, until the mixture turns white. Then add the egg yolks and continue beating, until fluffy.

Pour in the cognac, vanilla extract and mix to combine. Lower the mixer's speed to medium, add the flour mixture and almonds and continue beating, to reach a dough that can be handled easily.

Preheat the oven at 350 degrees F

Take small pieces of the dough and shape them into cookies. Put them on a cookie sheet, lined with parchment paper and bake in the preheated oven for about 25-30 minutes, until they are golden brown.

Remove the cookie sheet from the oven and sprinkle the "kourabiedes" with rose water.

Let them cool off and then dip them in a bowl with sifted powdered sugar to evenly coat them.

Place the "kourabiedes" onto a platter and when thoroughly cooled, sprinkle again with some powdered sugar and serve.