George’s Kourabiedes
Ingredients
1 cup (250 mL) unsalted butter, softened
½ cup (125 mL) powdered sugar (plus more for dusting)
1 tsp (5 mL) vanilla extract
4 tbsp (60 mL) ouzo
A few drops of rosewater
2 cup (500 mL) all-purpose flour
1 cup (250 mL) almonds, finely chopped
1 tsp (5 mL) baking powder
Pinch of salt
1 (5 mL) ground cinnamon
Directions
Preheat oven to 350F/177C. Line a baking sheet with parchment paper.
In a large mixing bowl, beat softened butter and powdered sugar until light and fluffy. Add the vanilla extract and Ouzo and mix until combined. Whisk together the flour, baking powder, salt, chopped almond, and cinnamon in a separate bowl.
Gradually add the dry ingredients to the butter mixture, mixing until a soft dough forms.
Take small portions of dough and roll them into balls or shape them into crescent moons. Place them on the prepared baking sheet, spacing them about an inch (2.5 centimetres) apart.
Bake in the oven for 15-20 minutes or until lightly golden on the bottom. Be careful not to overbake.
Once baked, remove the cookies from the oven and let them cool slightly before dusting generously with powdered sugar.