2cups1 lb. or 4 US sticks unsalted butter, at room temperature
1cup115 g confectioners’ sugar
1cup5.3 oz. sliced almonds, toasted
4 1/2– 5 cups540-600g all-purpose flour
Orange blossom water
8cupsone 2 lb. bag confectioners’ sugar
Preheat oven to 350F. Line at least two baking sheets with parchment and set aside.
Combine butter and 1 cup confectioner’s sugar in a large mixing bowl or the bowl of a stand mixer fitted with a paddle attachment. Beat at medium speed until very light and fluffy. With the mixer still running, add egg yolk, liqueur, and vanilla; beat until well incorporated. Add the almonds and mix again.
Sift together flour and baking powder in a separate large bowl. Gradually add the flour mixture to the butter mixture until a thick, un-sticky dough forms (you may not have to use all of the flour). Scrape down sides of bowl so that ingredients are well combined.
Scoop the dough using a cookie scoop (4 teaspoon capacity) or by the slightly heaping tablespoon. Place 2 inches apart on the lined baking sheets. Bake the cookies for 20-25 minutes until light golden on the edges. Cool slightly on the baking sheets.
Load a small kitchen-dedicated spray bottle with orange blossom water and spray the cookies with 2 spritzes of orange blossom water while they are still warm. If you don’t have a spray bottle, pour 1/4 cup of orange blossom water in a bowl; dip a pastry brush into the water and brush lightly over cookies.
Spread 3-4 cups of confectioner’s sugar evenly in the bottom of a deep baking pan or casserole dish. Carefully place each cookie in sugar lined pan, and use a sieve to evenly cover cookies with remaining powdered sugar. Let cool completely in the pan, and transfer to a serving dish.
Cookies will stay fresh in an airtight container at room temperature for up to one week.
Keyword animal cookies, easy christmas cookies, Greek Christmas cookies