Apple-filled kourabiedes

Beat one pound of softened unsalted butter with the granulated sugar, confectioner's sugar and vanilla, starting slow then increasing to medium high until fluffy, three to four minutes.

Whisk the flour, salt, baking powder and orange zest together in a big bowl and set aside.

Add the four room-temperature egg yolks to the butter and mix until incorporated.

Reduce to low speed and add the flour mixture in two or three batches, then finish with a spatula, scraping the bottom and sides.

If the dough is too sticky and wet, mix in another half cup of flour on low speed.

Set the dough aside to rest so it is easier to handle.

Peel three small apples and grate them whole on a box grater, discarding the cores.

Squeeze as much juice as possible out of the grated apples and transfer them to another bowl.

Mix the grated apples with the cinnamon, brown sugar, ground cloves, ground walnuts and raisins until coated.

Weigh the dough into 50 g pieces.

Flatten a ball of dough in the hand, place a tablespoon of filling in the centre, pinch the edges together and roll back into a ball.

Mark the tops with a fork, poking holes or crisscrossing the tines.

Space the cookies on baking trays lined with parchment paper.

Bake at 350F on the centre rack for 25 to 30 minutes, until golden all around.

Dust generously with powdered sugar out of the oven and serve once cool.