Kourabiedes (Greek Christmas Cookies)

1. Preheat oven to 350F.
2. Cream the butter and sugar in a mixer for 15 minutes, until it begins to turn white. Mix in the baking powder and baking soda.
3. Add the egg yolks, the brandy, almond extract, and gradually add the flour, until you have a dough that is neither too soft nor too firm. You will likely have to add more flour to get this consistency; stir in the almonds.
4. Let the dough stand for an hour in a place with no drafts, covered by a towel.
5. Next, with small amounts (about 1 1/2 teaspoons of dough), shape small rounds by gently rolling the dough around between the palms of your hands.
6. Arrange the round cookies on a buttered pan and flatten ever so slightly on top with your hand.
7. Bake at 350F for 15-20 minutes.
8. Immediately upon removing the cookies from the oven, sprinkle them with the ouzo, rosewater or orange flower water. This is easily accomplished by dipping your hand into the liquid then sprinkling it onto the hot cookie with your fingertips. Don’t drown them but don’t be stingy! The scented water or ouzo gives the cookies a very delicate taste and fragrance! Please don’t skimp on this part! The Ouzo is our absolute favorite. Worth the extra cost, I assure you!
9. Roll the hot cookies in powdered sugar to cover and let cool on a plate.
10. To store, put into a large plastic bag and put extra powdered sugar over them. Seal tightly until time to use.
11. Arrange (I like to make them stacked like a Christmas tree shape) on a pretty holiday platter and sieve more powdered sugar between the cookie layers to give a snowdrift flurry of sugar effect!