Try something totally different this Christmas! Bake these traditional, shortbread butter cookies that look like snow and include almonds, lots of powdered sugar and rosewater that adds an amazing scent. The secret is in the butter so try to find one of good quality!
Serves: 20-30 pieces Preparation time: 1:30′ Cooks in: 20′ Ready in: 1:50′
200g raw almonds, unsalted and toasted
1 cup sheep butter (room temperature) or any other butter of excellent quality
1 cup vegetable oil
1/2 cup granulated sugar
2 egg yolks
1/5 cup cognac
1 tsp baking soda
750g all purpose flour
edible rosewater or other flower water
500g powdered sugar, for dusting
Grind toasted almonds into coarse pieces, using a food processor.
In the bowl of your stand mixer beat butter with vegetable oil for 8-10 minutes on medium-high speed until soft and fluffy. Add granulated sugar and beat for another 10 minutes until you get a “whipped cream” effect. Add egg yolks and mix until incorporated.
Mix cognac and soda and add to the mixture. Add half flour in batches until you get a fluffy, almost rubbery dough. Add all remaining flour and start incorporating the flour into the dough with your hands. Do not overmix.
Preheat oven at 180C/fan. Line 2 shallow dishes with baking parchment.
Fold ground almonds into the dough. Shape the kourabiedes (cookies) in a large walnut size. Place the cookies on the lined baking dishes and bake for 15-18 minutes in the middle oven rack.
Remove from the oven and let cool completely on wire rack. Place on a large sheet of baking parchment one next to the other, spray with rosewater or ouzo and dust with powdered sugar through a sieve. Be generous with both rosewater and sugar.
Photo Vangelis Paterakis Food styling Antonia Kati