- 3 sticks unsalted butter, soft
- 1/2 teaspoon kosher salt
- 1/4 cup powdered sugar, plus additional for coating
- 1 egg yolk
- 2 tablespoons brandy
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour, sifted
- About 45 whole cloves
In the bowl of an electric mixer fitted with the whisk attachment, combine the butter and salt and whip until light and fluffy, 3 to 5 minutes. Add the sugar, egg, brandy, and vanilla and beat until all of the ingredients are integrated. With the mixer on low speed, gradually add sifted flour to the butter mixture. Using a rubber spatula, remove the dough and transfer it onto a piece of waxed paper or parchment. Refrigerate for about 45 minutes before rolling.
Preheat the oven to 350 degrees F.
After the dough has cooled, pinch off small pieces and roll them into about 1-inch balls. Place them in a single layer with space in between each, on a greased baking sheet. Repeat the process until all of the cookie dough has been rolled. Place a clove in the center of each cookie. Alternatively, shape the ball into half moons with a clove in the center of each.