Kourambiathes/Greek Cookies

1In mixer, cream butter & sugars until light & fluffy, about 5 min., then add one ingredient at a time; egg, booze (don't worry the alcohol bakes off), vanilla & nut.s. Add the salt, gradually add the flour, mix to form a soft but not sticky dough. Let it rest for 5-10 min..cove with plastic wrap.
Hint; I usually start cleaning up during this time, then have a sip of brandy! LOl

2Turn on oven to 350*F. Now, remove bowl from stand, pinch off small amounts at a time (have un-greased baking sheet ready with parchment paper) shape into oval, round half-moon shapes, place 1 inch apart. Bake for 15-25 minutes (depending on size)or until brown on the bottom.

3In the meantime take a bowl, insert a plastic bag and put half bag of powder sugar. While the cookies are still warm,roll them in the sugar bowl (I use this method, less damage / mess)allow to cool on a tray lined with parchment paper & dusted with sifted p.sugar, then sift more powder sugar over them.

That's it! Let stand uncovered for 24-48 hours to make sure they dry. Once they are dry, you can place them in a sealed container, powder sugar/cookies/wax paper, repeat. Store in a cool dark space. When it comes time to serve, place them on a platter/p. sugared or in cupcake papers. Remember to sift with p.sugar to look their best!

4That's it! Opa! I hope you enjoy this recipe, it's a special one indeed. Many claim to bake Greek, but they always skip the traditional ingredients! I use Brandy, you can also try Mataxa or Ouzo! Yiasou <3