Name: Greek Butter Cookies
Total time: 1 h 40 min
Ingredients: 2 cups (10 ounces/283 grams) all-purpose flour; 1/2 cup blanched sliced almonds , toasted and chopped fine; 1/2 teaspoon salt; 16 tablespoons unsalted butter , softened; 1/4 cup (1 3/4 ounces/50 grams) granulated sugar; 1 large egg yolk; 1 tablespoon brandy; 2 teaspoons vanilla extract; 1 teaspoon grated orange zest; 1/4 cup (1 ounces/28 grams) confectioners' sugar

Why This Recipe Works

These unleavened Greek cookies are lightened by beating the butter and sugar together until fluffy, a process called creaming. Egg yolks make the cookies extra-rich, and almonds add crunch. Vanilla, brandy, and a hint of orange zest add subtle flavor, and after baking, a coating of powdered sugar finishes them off. While they’re tasty right away, letting the cookies sit for a few days enhances the texture.

Instructions

Combine flour, almonds, and salt in bowl; set aside. Using stand mixer fitted with paddle, beat butter on medium-high speed until pale and fluffy, about 3 minutes. Add granulated sugar, egg yolk, brandy, vanilla, and orange zest and beat until incorporated.

Reduce speed to low, add flour mixture in 3 additions, and mix until just combined, scraping down bowl as needed. Turn out dough onto lightly floured counter and knead until cohesive ball forms. Wrap dough in plastic wrap and refrigerate for 30 minutes.

Adjust oven racks to upper-middle and lower-middle positions and heat oven to 300 degrees. Line 2 rimmed baking sheets with parchment paper. Working with 1 heaping tablespoon dough at a time, roll into 20 balls and space them 2 inches apart on prepared sheets (10 per sheet).

Bake until bottom edges are very lightly browned, 20 to 25 minutes, switching and rotating sheets halfway through baking. Let cookies cool on sheets for 5 minutes, then transfer to wire rack. Let cookies cool completely. Sift confectioners’ sugar over cookies before serving. (Cookies can be stored at room temperature for up to 1 week.)