I doubled the vanilla and added an equal amount of almond extract. Toasted the almonds in the oven at 350°F, maybe 10 minutes or so - keep a close watch on them so they don't burn; take them out when you start to smell a pleasant nutty aroma. Then I ground them in food processor. Also--this recipe doesn't specify the order of adding the ingredients. It may be obvious to experienced cooks, but for anyone new to cookie baking, first soften the butter, cream it, add the sugar and mix well. Then add the extract(s), flour, almonds. Dough will be a very crumbly consistency but when you form the balls the heat from your hands will make the butter soften a bit so it's easy to form them. I refrigerated the balls for 15 minutes before baking. Helps retain a bit more of a ball shape during cooking. Softer butter at baking time = more spread during baking.

Wondering if you can add anise extract?

Great cookies. Not Kourabiedes really, but still extremely simple and yummy.

The oven temp on these cookies is 325°F. They are very good. You can also use pecans and yum, they melt in your mouth.

What is the oven temperature???

This is a great recipe even though it's simple!!!