Greek traditional sugar powdered cookies with almonds, a recipe from Mykonos!
2 cups olive oil
1/3 cup powdered sugar
1 egg yolk
1 lemon (zest)
2 tablespoons of ouzo (or cognac/brandy)
3 cups flour for all purpose (about 400gr.)
1½ teaspoon baking powder
1 cup chopped roasted almonds
Beat the olive oil with powdered sugar and egg yolk very well. Add ouzo, vanilla, lemon zest, almonds and flour. Shape cookies into a half moon by rolling small pieces of the dough into long strips. Bake at 200C/400F for about 25 minutes. While cookies are still warm, sprinkle with powdered sugar. Let them cool and carefully remove to storage box.
You can preserve these cookies for a long time (almost a month) but you'll have to sprinkle with powdered sugar again before you serve.
It's better to use small form-cutters in different shapes for your cookies as they are very fragile and the dough is not molded easily.
For more recipes by Katerina, visit Oliveoil-culture.com