Greek kourabiedes, nut-free

With the paddle attachment, mix the softened unsalted butter, the confectioners sugar and the salt on low speed to combine.

Add the vanilla extract and the orange blossom water, then beat on high speed three to four minutes until fluffy, scraping down the bowl as needed.

Beat in the two egg yolks until incorporated.

Whisk the all-purpose flour, baking soda and baking powder together and add a cup at a time on low speed until fully incorporated, scraping the sides and bottom.

Beat once more until the dough comes together; it will be a little sticky.

Roll walnut-size pieces into balls, space them on a parchment-lined tray, and press a small indentation with a wet finger so there is no peak.

Roll the remaining dough into little ropes and curve them into moon shapes, spaced on two further trays.

Bake at 350 degrees Fahrenheit on the centre rack for 20 minutes, one tray at a time; with two trays use the middle and top racks, swap them after 10 minutes and allow 20 to 25 minutes.

While still hot, brush a little orange blossom water over the tops.

Dust with a very generous layer of confectioner's sugar and let cool completely.