This and the following recipe for Melomakarana are traditional
Greek Xmas cookies, but can be enjoyed anytime!

Kourabeithes

2 cups all-purpose flour
3/4 cup walnut or almond pieces
1/2 tsp baking powder
1/4 tsp salt
1 cup unsalted butter, softened
1/2 cup powdered sugar
1 egg yolk
2 tbls brandy or orange juice
1/2 tsp vanilla extract
additional powdered sugar

In a medium bowl, combine flour, walnuts, backing powder and salt: set aside. In a large mixing bowl, beat butter and sugar until fluffy. Add egg yolk, brandy and vanilla, beating well after each addition. Stir in flour mixture, 1/2 cup at a time, blending well after each addition. Cover bowl with plastic and refrigerate dough 3 to 4 hours, or until firm enough to handle.

Preheat oven to 325 degrees F. Grease baking sheet. With 1 rounded tablespoons of dough, roll into a log then bend into half moons (you can also roll out the dough with a baking pin and use cookie cutters). Place on sheets about one inch apart.

Bake at 325 degrees F 13 to 18 minutes until slightly golden and cool on a wire rack. When completely cool, spray the cookies with water (I sometimes add whole cloves to water and let sit for added flavor), and dip into a bowl of powdered sugar. When done stacking the cookies, sift a bit of additional powdered sugar over the top to resemble a snow drift.