Greek kourabiedes cookies, or crescent sugar cookies, are made with nuts, orange or rose water, and powdered sugar. They are traditionally made at Christmas or on other holidays or special occasions, such as Easter and weddings.
To begin, preheat the oven to 350 F, and toast 3/4 cup of nuts, which can be walnuts, almonds or pistachios.
Chop half the nuts, and finely grind the remainder in a food processor. Stir the nuts together with 1 1/2 cups flour, 1 1/5 teaspoon baking powder and 1/4 teaspoon salt, and set aside.
Beat together one stick of room-temperature butter with 1/2 cup of powdered sugar and one tablespoon of brandy until very light and fluffy. Stir in the nut mixture, and let everything sit at room temperature for an hour.
Line two baking sheets with parchment or silicone mats, or coat with non-stick spray. Scoop up a 1-inch piece of dough, and roll it into a ball; place on baking tray, and press gently with your thumb to form a dimple on top. Repeat with all of the dough, working in batches as needed.
Bake for 15 to 20 minutes until the cookies are a light golden brown. As soon as they come out, spray them with the rose or orange water. Once the cookies have cooled for five minutes, sift enough powdered sugar over them to coat them completely.