Recipe courtesy of Alex Guarnaschelli
Save Recipe Print
Total:
1 hr 20 min
Prep:
20 min
Inactive:
45 min
Cook:
15 min
Yield:
3 1/2 dozen cookies
Level:
Easy
Total:
1 hr 20 min
Prep:
20 min
Inactive:
45 min
Cook:
15 min
Yield:
3 1/2 dozen cookies
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

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.

Place the sheets in the oven and bake until the cookies are just slightly brown, about 15 minutes. Allow them to cool thoroughly, and then roll them in powdered sugar.

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