640 g of unsalted butter at room temperature
2 eggs
150 g of all-purpose flour
1 cup of water (240 ml)
300 g of peanut butter, skinned and chopped
5 tablespoons of ouzo (flavored with anise and orange blossom water) 2 tablespoons of baking powder
1.3 kg of all-purpose flour
Half cup of rosewater (120 ml)
Confectioner's sugar (for dusting)
640 g of unsalted butter at room temperature
2 eggs
150 g of all-purpose flour
1 cup of water (240 ml)
300 g of peanut butter, skinned and chopped
5 tablespoons of ouzo (flavored with anise and orange blossom water) 2 tablespoons of baking powder
1.3 kg of all-purpose flour
Half cup of rosewater (120 ml)
Confectioner's sugar (for dusting)
1
In a stand mixer, beat the butter until it forms a light and fluffy consistency
Set aside
In another bowl, whisk together the eggs and flour until smooth
Add the peanut butter and mix well
Then add the water, chopped peanuts, and ouzo, and mix again
2
Add the baking powder and all-purpose flour, mixing with your hands until a uniform and tender dough forms
3
Preheat the oven to 350°F (180°C)
With your hands, shape the cookies into oval or round shapes and place them on ungreased baking sheets
Bake for 30 minutes or until golden brown at the bottom
The tops should remain white
Remove from the oven and transfer to a wire rack
Dust with confectioner's sugar.
