Kourambiedes (A Greek Christmas Cookie)

Ingredients

• 2 cups butter, softened
• 2 egg yolks
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 3-4 cups flour
• 1 cup icing sugar
• 1 tablespoon brandy
• 1/2 teaspoon almond extract (optional)
• 1 cup almonds, chopped and roasted
• some rose water or orange flower water (available in many ethnic groceries) or ouzo
• extra icing sugar, for rolling the cookies in

Directions

1. 1

   Cream the butter and sugar in a mixer for 15 minutes, until it begins to turn white. Mix in the baking powder and baking soda.

2. 2

   Add the egg yolks, the brandy, and gradually add the flour, until you have a dough that is neither too soft nor too firm (you may need to add slightly more than the amount I've written); stir in the almonds.

3. 3

   Let the dough stand for an hour in a warm place (away from drafts - the inside of your oven is fine) covered by a towel.

4. 4

   Next, with small amounts (about 1 1/2 teaspoons of dough), shape small rounds by gently rolling the dough around between the palms of your hands.

5. 5

   Arrange the round cookies on a buttered pan and flatten ever so slightly on top with your hand.

6. 6

   Bake at 350F for 15-20 minutes.

7. 7

   Immediately upon removing the kourambiedes from the oven, sprinkle them with rose water (or orange water or ouzo. I do this by putting a small amount of the liquid in a bowl, wetting my fingertips, and shaking the droplets over the hot cookies a few times. The scented water or ouzo gives the cookies a very delicate fragrance).

8. 8

   Roll the hot cookies in icing sugar to cover and let cool.

9. 9

   When cool, arrange on a pretty holiday platter, sieving more icing sugar between the cookie layers to give a snowdrift effect.