Greek Almond Shortbread Rounds
From: Better Homes and GardensFor a unique Christmas cookie, try this recipe that combines almonds, brandy rose water, and vanilla. The powdered sugar makes the perfect topping.
Servings: about 84 cookies
Prep: 45 mins
Total: 1 hr 57 mins
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Ingredients
1-1/2 cups butter, softened
1 cup powdered sugar
2 egg yolks
2 tablespoons brandy or orange juice
2 teaspoons vanilla
3-1/2 cups cake flour
1 cup blanched almonds, lightly toasted and finely ground
Powdered sugar
2 tablespoons rose flower water* (optional)
Powdered sugar
Directions
1. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add the 1 cup powdered sugar. Beat until mixture is fluffy and light in color, scraping side of bowl occasionally. Beat in egg yolks, brandy, and vanilla until combined.
2. Using a wooden spoon, stir in flour and almonds until well mixed. Cover and chill about 1 hour or until dough is easy to handle.
3. Preheat oven to 325 degrees F. Shape dough into 1-inch balls. Place 2 inches apart on an ungreased cookie sheet. Dip the bottom of a glass in additional powdered sugar and flatten each ball to 1/4-inch thickness.
4. Bake in the preheated oven for 12 to 14 minutes or until set. Transfer cookies to a wire rack. While warm, lightly brush the cookies with rose water (if desired) and sprinkle with additional powdered sugar. Cool completely on wire rack. Makes about 84 cookies.
Test Kitchen Tip
If using rose flower water, make sure the label on the bottled says it is edible.
If using rose flower water, make sure the label on the bottled says it is edible.
TO STORE
Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
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