|Sweet butter||1⁄2 Pound (At Room Temperature)|
|Sifted confectioners' sugar||1⁄2 Cup (8 tbs)|
|Vanilla extract||1⁄2 Teaspoon|
|Flour||2 1⁄2 Cup (40 tbs), sifted, then measured|
|Baking powder||1⁄2 Teaspoon|
|Walnuts/Almonds||1⁄2 Cup (8 tbs), finely chopped|
|Confectioners sugar||2 Tablespoon (Additional)|
Beat butter with electric mixer until very light and fluffy.
Sift sugar into butter; cream.
Add egg yolk, vanilla, and brandy.
Sift flour and baking powder together.
Add nuts, then flour mixture to creamed mixture; stir to form soft dough.
Knead lightly; chill several hours.
Form dough into balls; use rounded teaspoon of dough for each cookie.
Place on ungreased cookie sheet 2 inches apart; place whole clove in each cookie.
Bake at 350Â°F 15 to 20 minutes or until light brown.
Roll cookies in powdered sugar while still hot.
Cool; store in airtight container.
Be careful handling these cookies; they are very delicate.