Kourabiedes (Greek Butter Cookies)

Step 1

Set the oven to 350°F and wait for the heating light or beep to confirm it has reached temperature, about 10 minutes. This ensures even baking.

Step 2

In a medium bowl, use an electric mixer on medium speed to beat the softened butter and granulated sugar together for 3 minutes until pale and fluffy, scraping the bowl's sides halfway through.

Step 3

Add the egg yolk and brandy to the butter mixture and beat on medium speed for 1 minute until fully combined and smooth.

Step 4

Add the flour to the mixture and stir with a wooden spoon until a stiff, crumbly dough forms with no dry flour visible—do not overmix.

Step 5

Pinch off a piece of dough about the size of a walnut (roughly 0.5 ounce) and roll it gently between your palms into an oval shape about 1.5 inches long.

Step 6

Place the oval on an ungreased baking sheet and press one whole clove into the top center of each cookie so it sits flush with the surface.

Step 7

Repeat with the remaining dough, spacing cookies 1 inch apart. Bake at 350°F for 15 minutes until the cookies are light golden on the bottom and feel firm to a light touch but are not browned.

Step 8

Remove the baking sheet from the oven and let cookies cool on the sheet for 2 minutes until they are firm enough to handle.

Step 9

Working with 4–5 warm cookies at a time, place them in a small strainer or fine-mesh sieve and dust generously with powdered sugar, coating all sides.

Step 10

Transfer the dusted cookies to a wire cooling rack and repeat with the remaining cookies until all are coated. Let cool completely before serving.