Shortbread Cookies
Courtesy of Clare at Eatstuff.net

1 cup unsalted butter
3 tblespoons icing sugar
1 egg yolk
1 tblespoon brandy
1/2 cup finely chopped almonds
2 1/2 cups plain flour
1tspoon baking powder

whole cloves
2cups icing sugar

1)  Melt butter until sediment is golden brown. (do not burn)
2)  Pour oiled butter into mixing bowl, leaving sediment in pan.
3)  When butter has solidified add 1st quantity of icing sugar 
& beat until light & fluffy.
4)  Add egg yolk & brandy & beat well.
5)  Stir in almonds.
6)  Sift flour & baking powder & mix lightly into butter mixture.
7)  Break off pieces (walnut size) & shape into balls or crescents & insert a
clove into centre if desired.
8)  Place on ungreased oven tray & bake in a moderate oven for 15-20mins until
lightly coloured.
9)  Cool for 10 mins.
10) Sift icing sugar onto waxed paper & lift warm cookies onto this.
11) Sift more icing sugar over cookies.
12) Seal & store 2 days to improve flavour.
*Note* melting & browning butter in initial step may be omitted, but it gives
great flavour.