Greek Almond Shortbread Circles

Rose water, a distillation made from rose petals, blesses these cookies with a distinctive fragrant, floral flavor.

In a large bowl , beat butter with an electric mixer on medium to high speed for 30 seconds.

Add the 1 cup powdered sugar.

Beat until mixture is fluffy and light in color , scraping side of bowl occasionally.

Beat in egg yolks , brandy , and vanilla until combined.

Using a wooden spoon , stir in flour and almonds until well mixed.

Cover and chill about 1 hour or until dough is easy to handle.

Preheat oven to 325 degrees f.

Shape dough into 1-inch balls and place 2 inches apart on an ungreased cookie sheet.

Dip the bottom of a glass in additional powdered sugar and flatten each ball to 1 / 4-inch thickness.

Bake in the preheated oven for 12 to 14 minutes or until set.

Transfer cookies to a wire rack.

While warm , lightly brush the cookies with rose water and sprinkle with additional powdered sugar.

Cool completely on wire rack.

Makes about 84 cookies.

To store:.

Layer cookies between waxed paper in an airtight container.

Cover.

Store at room temperature for up to 3 da.

butter, powdered sugar, egg yolks, brandy, vanilla, cake flour, blanched almond, water