1 c. unsalted butter
3 tbsp. confectioners sugar, sifted
1 egg yolk
2 1/2 c. plain flour
1/2 c. finely chopped toasted almonds (optional)
Whole cloves
2 c. confectioners sugar
1 tbsp. brandy
1 tsp. baking powder

Melt butter until bubbles subside and sediment is golden brown, do not burn. Pour butter and sediment into mixing bowl. When butter has solidified, add first quantity of confectioners sugar and beat on electric mixer until light and fluffy. Add egg yolk and brandy. Beat well.

Remove bowl from mixer and stir in almonds. Sift flour and baking powder twice and mix lightly into butter mixture. Knead by hand until smooth. Break off small pieces the size of a large walnut. Shape into crescents or roll into balls. Place on a flat surface and pinch tops twice, making four indentations and flattening slightly. (Shape like chocolate kisses). Insert a clove in top of each cookie and place on ungreased baking sheets. Bake in preheated 325 degree oven for 20 minutes until lightly colored. DO NOT BROWN. Cool on tray for 10 minutes.

Sift confectioners sugar over waxed paper and lift warm cookies onto this. Sift more confectioners sugar on top and sides. When cool, put in container and sift remaining sugar on top of cookies. Seal and store for 2 days before using to improve flavor. Makes 40 cookies.