KOURABIEDES. GREEK SHORTBREAD

Preheat your oven to 160 deg C. Beat together 250 gm of butter ( softened ), 1 tsp of vanilla extract , 220 gm of castor sugar in a small bowl with an electric beater , until light and fluffy . Add 1 lightly beaten egg and 60 ml of brandy . Transfer this mixture to a processor Add 120 gm of finely chopped almonds and gradually add 225gm of self raising flour , 375 gm of plain flour , 1/2 tsp of ground nutmeg . Turn the dough onto lightly floured surface , knead gently until smooth . Shape level tbs of the dough into crescent shapes , place about 3 cm apart on lined trays . Bake, uncovered for about 15 minutes or until lightly browned . Move shortbreads to a cooling rack and brush hot shortbreads with a mix of rosewater (60 ml) and water (125ml), then coat thickly with icing sugar (480gm) and cool to room temperature . Delicious ..