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These holiday favorites are a must have for the Easter table. Delicious and sweet, they’re the perfect cap off to any great feast.
Makes 30 cookies
• 1/2 cup almonds, blanched and ground
• 1 cup butter
• 1 egg
• 2 tablespoons powdered sugar
• 2 tablespoons vanilla extract
• 1/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 2 cups flour
• 1/2 cup rose water
• 2 cups powdered sugar
In an electric mixer cream butter and sugar together.
Slowly add egg and vanilla while continuing to mix.
Slowly add baking soda, baking powder, ground almonds and flour and mix just until the dough comes together.
Remove from bowl and knead with your hands, then form cookies into traditional cresset moon shapes.
Bake in a 350 degree oven until cookies are golden color, approximately 30 minutes.
Allow cookies to cool for 10 minutes the sprinkle with rose water and dust with powdered sugar.
Recipe from Chef George Kyrtatas at www.littlegreekchef.com
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