Kourabiedes: Greek Walnut Cookies

Ingredients:

• 3/4 cup walnuts
• 1.5 cups premium flour
• 0.5 tsp baking powder
• 1/4 teaspoon salt
• 110 g unsalted butter, softened
• 0.5 cup powdered sugar
• 1 large egg yolk
• 1 tbsp brandy
• 1 tsp vanilla extract
• 1-2 tbsp orange blossom essence*
• 3/4 cup powdered sugar

Preparation:

1. Preheat oven to 175°C.
2. Toast the walnuts until golden brown, about 6 minutes. Let cool, then chop about half the walnuts (you should have about 0.5 cups). Pulse the remaining walnuts in a food processor until finely ground (about 1/4 cup ground nuts).
3. Combine the flour, baking powder, salt, and nuts in a medium bowl. Set aside. In another medium bowl, beat the butter, sugar, egg yolk, brandy, and vanilla extract with a mixer on medium-high speed until light and fluffy, about 10 minutes.
   
   Note *
   
   Orange blossom water can be found in specialty stores or online.
4. Beat in the nut mixture on low speed until a crumbly dough forms. Cover the bowl and set the dough aside for 1 hour.
5. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or spray with cooking spray.
6. Divide the dough into 2.5 cm (1-inch) pieces and roll them into balls between your palms. Pinch the ends of the balls to form an oval shape. Place the cookies on the prepared baking sheets. Bake until set and starting to darken, about 18 minutes.
7. Remove the cookies from the oven and immediately spray them lightly with orange blossom water using a brush. If you don't have a brush, simply dip your fingers in the essence and swipe them over the cookies a few times. Don't let the cookies get wet—just let them smell fragrant.
8. Place powdered sugar in a small bag and add 5-6 hot cookies. Gently toss the cookies to coat them. Remove from the bag and cool on a wire rack. Repeat with the remaining cookies. Serve. Store finished cookies in an airtight container for up to 1 week..

9. Freezing Tips

   
   The finished cookies can be wrapped in plastic wrap, then wrapped in foil, and refrigerated for up to 2 weeks. Before serving, let the cookies come to room temperature, then dust with powdered sugar.
   
   The dough can be frozen for up to 2 weeks.