-
1
Allow sweet butter to soften to room temperature.
-
2
Beat with electric mixer for 10 minutes, until white and creamy.
-
3
Add sugar, egg yolk, orange juice and brandy, beating all the while until thick as mayonnaise.
-
4
Sift flour and cornstarch into the bowl and continue mixing.
-
5
Finish by kneading for 5 minutes.
-
6
Add nuts last. Pinch off a small piece of dough.
-
7
(If dough is too soft to work with, do not add more flour, refrigerate for 1 or 2 hours.)
-
8
Shape dough in crescents or into small balls, but do not press down or make them flat.
-
9
This cookie does not rise during baking.
-
10
(Greek baker's shortcut:
-
11
Roll dough into a round log and cut diagonally into 1/2 inch thick slices.)
-
12
Place on ungreased cookie sheet, 1/2 inch apart.
-
13
Bake in preheated oven at 350u00b0 for 25 minutes.
-
14
While cookies are baking, sift 1 cup confectioners sugar on a clean shallow pan or waxed paper spread on the counter.
-
15
Cover the bottom thickly.
-
16
Using a spatula, transfer hot cookies onto sugar gently, the moment you take them out of the oven.
-
17
Do not pile them on top of each other, but place them side by side as close as possible. Sift all the remaining sugar on top and sides through a strainer. Cool 4 hours before serving or transferring to a serving dish.
-
18
The cookies are better the next day and keep well.
