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- 1 1/2 cups butter, softened
- 1 cup powdered sugar
- 2 egg yolks
- 2 tablespoons brandy or orange juice
- 2 teaspoons vanilla
- 3 1/2 cups cake flour
- 1 cup blanched almonds, lightly toasted and finely ground
- Powdered sugar
- 2 tablespoons rose flower water* (optional)
- Powdered sugar
1. 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.
2. 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.
3. Preheat oven to 325 degrees F. Shape dough into 1-inch balls. 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.
4. 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 (if desired) and sprinkle with additional powdered sugar. Cool completely on wire rack. Makes about 84 cookies.
- If using rose flower water, make sure the label on the bottled says it is edible.
- Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
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