Prep 5 mins
Cook 25 mins
This is an adopted recipe and, although it looks like a nice beginning, needs some tweaking. I'll need to prepare them myself before I'd recommend them as written. (A while clove in each cookie? Ooof!)
- 1 cup butter or 1 cup margarine
- 1⁄2 cup sifted confectioners' sugar
- 1 large egg yolk
- 1 tablespoon cognac
- 2 cups sifted all-purpose flour
- 48 whole cloves
- Cream butter or margarine with sugar; add egg yolk and cognac.
- Mix well.
- Gradually add flour; chill 3-4 hours.
- Shape into 1-inch balls.
- Insert a whole clove in top of each.
- Bake on ungreased cookie sheet at 325°F for 20-25 minutes.
- Dust with sifted confectioners' sugar.
- Makes about 4 dozen cookies.
yum I think is tastes so nice where did you get the recipe from ? or who did you get it from? it was very easy to make and it handled well. what sort wine do you suggest for it like with after noon tea.
Well Julesong, glad you never got around to altering this recipe, it's wonderful just the way it is, especially if you are a garlic lover like myself and family. The cooking mellows the garlic, try it, you might like it. Thanks for sharing. Lee
This is a very old recipe. It is kourambiedes and the clove is very important. It adds a lot to the cookie. You simply remove the clove before eating. We Greeks like to think it originated from us, but then the Lebanese and Turks think they own this recipe too. Nobody knows, but it melts in your mouth. I will have to submit my version of this cookie too.