(Greek Powdered Sugar Cookies)
1 lb. butter, softened
3 egg yolks
1 c. powdered sugar
5 c. flour
1 - 1 1/2 t. vanilla
ground cloves, to taste
additional powdered sugar seasoned with ground cloves to taste
Preheat oven to 350 F.
Mix butter, egg yolks, 1 c. powdered sugar, flour, and vanilla thoroughly, adding ground cloves to taste.
(NOTE: The dough will be stiff and of fudge-like consistency, so you will have to hand-knead to mix all the ingredients together.)
Roll into 3/4-inch balls and place on ungreased cookie sheet.
Place a whole clove in the center of each cookie.
Bake approximately 15 - 20 minutes, until pale in color but with a hint of gold to the tops.
Move cookies from tray to rack, and, while they’re warm, roll them in the powdered sugar/ground cloves concoction until each is covered; transfer back to rack.
Once they are completely cooled, roll them in the powdered sugar/ground clove concoction one more time (or two; you can’t really can’t overdo the powdered sugar).
Store in a container that offers a little air, as a completely airtight container may cause the powdered sugar to congeal. These are best enjoyed during their first few days, but you won’t find anyone turning them down a week later.
Make sure to let those eating them to remove the whole clove before they bite down. Nothing wrong with chewing a whole clove, but, then again, who wants to?
(I have never NOT doubled this recipe; it’s that popular in my family. A good plan, since these are at peak deliciousness in their first days, is to double or triple the recipe, then store the dough in a big bowl in the refrigerator, baking as needed throughout the season. And there’s no law saying these can’t be made at other times of the year too.)