I love these just sitting in the cookie jar as tempting little snacks, I can never resist them, but then that could be to do with my weakness for rose water. They are just so yummy with a mid-morning coffee or after a dinner party, any excuse seems a good one to me. They would also be lovely as a gift in a little cookie cellophane tied with a pretty ribbon.

 
Anyway, this is another Tessa Kiros recipe and a lovely Greek recipe, I have also seen the lovely Tonia Buxton make these in her TV show set in Cyprus, where she said they are traditionally served at weddings. Καλή όρεξη (Enjoy your meal).
 
Kourapiedes – Makes 45
 
250g butter
2 tablespoons icing sugar (plus 300g for dusting)
1 egg yolk
1 teaspoon vanilla extract
1 tablespoon brandy
300g plain flour, sifted
1 teaspoon baking powder
 
Preheat the oven to 180c, 350f, gas 4 and line a baking tray with a sheet of baking paper.
 
Using electric beaters/mixer, beat the butter for 8 – 10 minutes until it is very pale and thick.
 
Add the 2 tablespoons of icing sugar, beating it in well. Add the egg yolk and vanilla and whisk until well incorporated, then mix in the brandy. Sift in the flour and baking powder, mixing until you have a thick dough that becomes difficult to mix with the electric mixer.
 
Scoop up softly in your hands, cover in plastic wrap and put in the fridge for about 30 minutes.
 
Form the dough into small balls about the size of cherry tomatoes (these are often made into crescent shapes too) and put them on the tray, leaving a little space between them.
 
Bake for about 10 minutes or until they are lightly golden. Remove from the oven & whilst warm brush each Kourapiedes with rose water (this is optional & you could also use orange water,but it does make them taste amazing). Allow to cool for 10 – 15 minutes. Meanwhile line another tray with baking paper, sprinkle with half of the icing sugar. Take the slightly cooled biscuits and place them in one layer on top of the icing sugar. Sprinkle the rest of the icing sugar over the top (the biscuits should be almost buried in the sugar).
 
Keep in an airtight container.