Greek Almond Shortbread Circles

Total Time: 57 mins Preparation Time: 45 mins Cook Time: 12 mins

Ingredients

• 1 1/2 cups butter, softened
• 1 cup powdered sugar
• 2 egg yolks
• 2 tablespoons brandy or 2 tablespoons orange juice
• 2 teaspoons vanilla
• 3 1/2 cups cake flour
• 1 cup blanched almond, lightly toasted and finely ground
• powdered sugar
• 2 tablespoons rose flower water (optional)
• powdered sugar

Recipe

• 1 in a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds.
• 2 add the 1 cup powdered sugar.
• 3 beat until mixture is fluffy and light in color, scraping side of bowl occasionally.
• 4 beat in egg yolks, brandy, and vanilla until combined.
• 5 using a wooden spoon, stir in flour and almonds until well mixed.
• 6 cover and chill about 1 hour or until dough is easy to handle.
• 7 preheat oven to 325 degrees f.
• 8 shape dough into 1-inch balls and place 2 inches apart on an ungreased cookie sheet.
• 9 dip the bottom of a glass in additional powdered sugar and flatten each ball to 1/4-inch thickness.
• 10 bake in the preheated oven for 12 to 14 minutes or until set.
• 11 transfer cookies to a wire rack.
• 12 while warm, lightly brush the cookies with rose water (if desired) and sprinkle with additional powdered sugar.
• 13 cool completely on wire rack.
• 14 makes about 84 cookies.
• 15 to store:
• 16 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.