Melt in the mouth Butter and Almond Greek cookies
125 g unsalted Irish butter
25 g icing sugar
15 g finely chopped walnuts (very fine)
20 g finely chopped roasted blanched almonds (fine)
2,5 ml vanilla
2,5 ml cognac
250 ml cake flour
1 ml salt
Extra icing sugar for dusting the cookies
Beat the butter with an electric mixer until light.
Add sifted icing sugar and beat until very light and soft.
Add vanilla, cognac, and salt. Beat until creamy and very light.
Add sifted flour, fold it in with a metal spoon.
Add nuts and mix through with a spoon.
Roll it into balls and place on cookie sheet.
Bake in a preheated oven at 170 ° for 12 minutes.
Place the baked cookies on a baking sheet covered with sifted icing sugar.
Dust the cookies until the tops are completely covered, while hot.
Leave to cool.
Prepared, tried and tested Davida De Bruyn