KOURABIEDES (GREEK BUTTER COOKIES COVERED WITH CONFECTIONERS' SUGAR)

2 3/4 cups all-purpose flour
1 teaspoon baking powder
1 cup (2 sticks) unsalted butter, softened
3/4 cup confectioners' sugar, plus 1 pound for decoration
Yolk of 1 egg
3 tablespoons brandy
1 cup blanched almonds, toasted and coarsely chopped
3 tablespoons rose water

In a medium mixing bowl, combine flour and baking powder. Sift twice and set aside.

Using a mixer, beat butter until it lightens in color. Add 3/4 cup confectioners' sugar, and beat until it is well-incorporated. Add egg yolk and brandy; mix well.

Make a well in the flour, and add the butter mixture. Work with hands to achieve a hard dough that does not stick to your fingers. Add almonds and mix to incorporate. Do not overwork dough.

Preheat oven to 350 degrees F. Grease cookie sheets or line with parchment or silicone.

Shape dough into balls or crescents, each containing about 1 tablespoon of dough. Arrange on baking sheets.

Bake on middle oven rack for 25 to 30 minutes or until Kourabiedes start to get a light golden color. They should not brown. Remove from oven, and immediately brush with rose water (it will sizzle). After 5 minutes, sprinkle on a small amount of confectioners' sugar* and set aside to cool. Cover with the remaining confectioners' sugar to keep the cookies fresh and soft.

*Tip: When sprinkling confectioners' sugar, use a sifter to break up all the lumps and keep the sugar fluffy.

Makes 24 to 28 cookies
Adapted from source: Made in Greece: A Guided Tour of Greek Cooking by John S. Kaldes