From the Kitchen of Home of Cooks
Time to Prepare: 25 minutes Cook Time: 25 minutes Serving: 30-40 cookies
1 pound unsalted butter at room temp ½ cup confectioners sugar, plus additional for coating 2 egg yolks 2 teaspoons vanilla extract 1 shot of cognac 2 teaspoons baking powder 4 cups all purpose flour sifted 1 cup chopped toasted almonds (optional) 1 teaspoon Rosewater (optional) Cooking Method
Sift flour and baking powder and set aside.
In a bowl, use an electric mixer, fitted with a paddle attachment, to combine the butter and sugar. Beat at high speed for 10-15 minutes until light and fluffy. Scrape your bowl with a spatula half way through.
Lower the speed and add egg yolks, cognac, vanilla and rosewater. Beat for another 4-5 minutes, until all the ingredients are integrated. Stir in almonds.
Add the flour mixture in increments and mix to form a soft, smooth dough. Let your dough rest for 15 minutes.
Preheat your oven to 350 F.
Shape dough into small round balls, the size of a large shelled walnut, and flatten a bit with your fingers. Another common shape is the crescent. You can also make the shape of a star using a cookie cutter. Place the pieces one inch apart on a cookie sheet lined with parchment paper. Bake for 25-30 minutes. Cookies should be pale and not brown.
Cool completely and dust generously with confectioners sugar.
You can look for Rosewater in Mediterranean or Middle Eastern stores. You can also make your own substitute by adding 1 ½ cups of water in a small pot, orange peel from one orange and a few whole cloves. Bring to a boil, strain and the flower water is ready to use.
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