Kourabiedes (Greek Butter Cookies)

 

INGREDIENTS

• 1 pound unsalted butter, room temperature
• 1 large egg
• 2 ½ teaspoons pure almond extract
• 8 tablespoons powdered sugar
• ⅛ teaspoon baking soda
• 5 to 5 ½ cups flour
• Pinch of salt

INSTRUCTIONS

1. Preheat oven to 350 degrees. Beat butter in the bottom of a stand mixer on a medium high speed for 20 minutes. Add egg and almond extract, mix until combined. Sift powdered sugar and baking soda together in a small bowl. Add to butter and egg. Beat another 10 minutes on a medium high speed. Sift five cups of flour and salt together in a large bowl. With the speed on low, add flour a little bit at a time until completely incorporated. If the dough is too sticky, add ½ cup more of flour.
2. To Form: Roll about 2 tablespoons of dough into crescents and place on a baking sheet lined with parchment paper or silt pad. There is no need to place cookies very far apart, as they do not spread much. Bake for 15-20 minutes until very pale brown and cooked through.
3. Makes about 5 dozen.