Shortbread cookies are popular in Greece and Cyprus around the Christmas season. They are made with butter and roughly chopped almonds. Once baked they are rolled in icing sugar and served with a glass of water or coffee.
Preheat your oven at 175 C or 345 F. Roughly chop the almonds not too small (see the picture) and place them on a baking tray. Bake them for a few minutes to bring out the flavour. Set aside and cool to room temperature.
In a mixing bowl, combine the Vegetable Shortening, Butter, Egg Yolks, Powder Sugar, Baking Powder, Vanilla Sugar and Rose Water or Blossom Water. Combine until smooth. Now add the flour 1/5th at a time until combined. The dough should be soft and smooth. Wrap in clingfilm and refrigerate for 30 minutes.Start Timer 30 Minutes
Roll the Dough in to a sausage shape, approximately 4 centimetres or just over an inch in diameter. Cut in to 1/2 inch slices. Now roll into a ball between your palms. Place on a baking tray lined with parchment paper. Slightly press down to flatten just a little. Poke a clove in the centre and bake.
Bake in the oven at 175 C or 345 F for 12-14 minutes until lightly browned. Start Timer 12 Minutes
While still hot, roll in the mixture of Icing sugar and vanilla sugar. Set aside to cool. You can dust some more powedersugar over them when done.