Curabier cookies

1 . Stage

Beat the butter to a whisk, beating for at least 5 minutes.

2 . Stage

Without stopping to whip, add 110 grams of powder.

3 . Stage

Add 1 tsp. floral water, vanilla and cognac. Stir.

4 . Stage

Add nuts to the butter mixture and mix.

5 . Stage

Put on gloves. Gradually add flour, stirring with a spatula. Keep in mind that the density of flour varies in all regions and it may take less.

6 . Stage

Then quickly gather the dough with your hands. If you do this for a long time and without gloves, the dough will turn very yellow.

7 . Stage

Pinch off pieces of dough (20 g) and roll them into balls. In the center, press with your thumb to make a well, so that more powdered sugar gets into it when covering the cookies.

8 . Stage

Bake in a preheated 175 C oven for 15-17 minutes. Refer to your oven! By no means should the cookies be brown; they are only slightly underbaked on the bottom.

9 . Stage

Layer the finished cookies on a platter and sprinkle just a little bit with floral water, which you pour into a sprayer (like a water sprinkler). Top generously with powdered sugar. Do the same with the rest of the cookies.

10 . Stage

These are very tender, flavorful, crunchy cookies, we really enjoyed them, I recommend them!