Greek Christmas Cookies (Kourabye)

Ingredients:

• 340 g softened butter
• 1/2 tsp coarse salt
• 1/4 cup powdered sugar, plus extra for dusting
• 1 egg yolk
• 2 tbsp. brandy
• 1 tsp vanilla extract
• 3 cups sifted premium wheat flour
• About 45 carnation buds

Preparation:

1. In the bowl of an electric mixer fitted with a whisk attachment, combine the butter and salt and beat until light and fluffy, 3-5 minutes.
   
   Add the sugar, eggs, brandy, and vanilla extract and beat until combined. With the mixer on low speed, gradually fold the sifted flour into the butter mixture. Using a rubber spatula, transfer the dough from the bowl to a piece of parchment paper. Refrigerate for about 45 minutes before shaping.
2. Preheat oven to 180°C.
   
   After the dough has chilled, pinch off small pieces and roll them into balls about 2.5 cm in diameter. Place them in a single layer, spaced slightly apart, on a greased baking sheet. Repeat until all the dough is used. Stick a clove into the center of each cookie. You can also shape the ball into a semicircle with the clove in the center.
   
   Place the baking sheets in the oven and bake until the cookies are lightly browned, about 15 minutes. Let them cool completely, then roll them in powdered sugar.