Festive Kourabiedes: Greek Almond Cookies

Steps

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1. 1
   Preheat the oven to 350 °F (180 °C). Line 3 baking trays with parchment paper.
   ≈0:29
2. 2
   In a tabletop mixer with paddle attachment, combine softened butter, confectioner's sugar, vanilla extract, and orange blossom water. Beat on low speed until the sugar is incorporated, then increase to high speed and beat for 3 to 5 minutes until the mixture is light and fluffy.
   ≈0:29
3. 3
   In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.
   ≈1:16
4. 4
   Add the egg yolks to the butter mixture in the mixer and beat on high speed until fully incorporated.
   ≈1:33
5. 5
   Reduce the mixer speed to low and slowly add the flour mixture, beating until a dough just comes together.
   ≈1:44
6. 6
   Add the ground almonds last and mix until just incorporated.
   ≈1:50
7. 7
   Lightly flour your work surface and roll out the dough to just under 1/2 inch (about 1 cm) in thickness.
   ≈2:06
8. 8
   Use festive cookie cutters to cut out shapes. Place the cut-out cookies on the prepared baking trays with slight spacing.
   ≈2:15
9. 9
   Gather any dough scraps, gently re-roll them, and continue cutting until all the dough is used.
   ≈2:25
10. 10
    Bake on the center rack for 20 to 25 minutes, or until the edges are slightly golden. If baking multiple trays together, halfway through switch the tray positions so the center and top trays rotate.
    ≈2:44
11. 11
    As soon as the cookies come out of the oven, lightly brush or spray them with orange blossom water—enough to flavor them but not so much that they become soggy.
    ≈3:05
12. 12
    Dust the cookies generously with confectioners' sugar while they are still warm. Allow them to cool completely before serving.
    ≈3:23