1 c Unsalted butter; room temp
1/4 c Sugar
1 Egg yolk
2 tb Brandy; or orange juice
2 1/2 c All-purpose flour
1/2 ts Baking powder
1/2 c Ground blanched almonds
30 Wholecloves; if desired
Powdered sugar For sprinkling Combine butter and sugar in a large bowl. Beat in egg yolk until mixtrue is smooth and light. Beat in brandy or juice. Sift together flour and baking powder. Add to egg mixture a little at a time, beating well after each addition. Stir in almonds. Turn out onto a floured surface. Knead with floured hands until dough is no longer sticky. Preheat oven to 350~. Pinch off 1″ pieces, shape into balls or crescents. If desired insert 1 whole clove in center of each, or use your fingers to press 1 or 2 dimples into each cookie. Place on ungreased baking sheets. Bake 30-35 minutes or until cookies are pale golden. Cool on baking sheets. Sprinkle heavily with powdered sugar while still warm. Cookies are extremely fragile. Remove from baking sheets with a spatula. Store in an airtight container between sheets of waxed paper. Makes about 30. —–