Kourabiedes

• 2 cups butter softened (400g)
• 2 cups icing sugar (and some extra for topping)
• 2 cups chopped almonds
• 4 cups flour (800g)
• 50 ml rose water (for aroma)
• 20 ml cognac or brandy

Beat the butter and icing sugar until becomes fluffy.Add almonds, cognac and rose water and mix until well combined.Now start to mix with hands and slowly add the flour till the mixture becomes a soft dough.
The cookies can make by hands, just take with spoon the dough and roll out a ball form cookie then make it a little bit oval like a small egg, or press it to be like a small disk.
Arrange them on a cooking pan with baking paper on it and cook them at 340 F degrees for about 20 minutes or until golden brown.
After the ready cookies, when they are still warm, roll in icing sugar and collect in one bowl. At the end sift some more icing sugar on the top.