Welcome to our Season's Sweetings - Recipe Guide -

Salted Tahini + Chocolate Cheer

These cookies come with a choice: You can use chopped chocolate if large chunks of oozing chocolate are more your thing, or stick to the even distribution of regular chocolate chips. Note that the dough is best when it rests in the refrigerator overnight. Can't wait to try them? It’s OK to bake them sooner if you wish.

Ingredients:

• 8 tbsp (115 g, 4 oz.) unsalted butter, at room temperature
• ½ C (120 mL) tahini, well stirred
• ½ C (100 g) granulated sugar
• ½ C (90 g) packed light brown sugar
• 1 large egg, at room temperature
• 1 large egg yolk
• 1 tsp vanilla extract
• 1 C plus 2 tbsp (150 g) flour
• ¾ tsp baking soda
• 1 tsp kosher or sea salt
• 2 C (280 g) bittersweet or semi-sweet chocolate chunks, or chocolate chips
• Flaky sea salt, such as Fleur de Sel

Preparation:

1. In the bowl of a stand mixer, beat the butter, tahini, granulated sugar, and brown sugar on medium speed for 2–3 minutes, until fluffy. (The dough can also be made in a large mixing bowl, stirred with a spatula.)
2. Stop the mixer and scrape down the sides. Add the egg, the yolk, and vanilla, and continue to mix for another minute, stopping the mixer to scrape down the sides of the bowl during mixing to make sure the eggs are getting incorporated.
3. In a small bowl, whisk together the flour, baking soda, and kosher or sea salt. With the mixer on low speed, add the dry ingredients until just combined, then add the chocolate chips. Do not over-mix. Cover the dough and refrigerate overnight.
4. Preheat the oven to 325°F/160°C. Line two baking sheets with parchment paper or silicone baking mats.
5. Form the cookies into rounds using an ice cream scoop (or your hands—up to you). For small cookies, make each 1½" (3.5 cm); for larger cookies, make them 2" (5 cm) round. Place them evenly spaced on the baking sheets, 3" (8 cm) apart. Bake one sheet at a time, so you can keep an eye on them, in the middle rack of the oven.
6. Bake the cookies, turning the baking sheet in the oven midway through baking, until the cookies are golden-brown around the edges but still pale in the center. For small cookies, about 12 minutes. For larger cookies, about 14–15 minutes. Remove from the oven, sprinkle cookies with a bit of flaky sea salt, and let the cookies cool on the baking sheet. Then, bake your remaining cookies the same way.

Merry Miso + Peanut Butter

These cookies were the result of a happy accident (the best things always are, aren’t they?). When the peanut butter ran out, similarly creamy white miso stepped in. The other ingredients were tweaked to offset the miso’s savory character, and what came out of the oven was salty, sweet, crunchy, and chewy. A brief stint in the fridge helps mellow the miso’s distinct flavor, and a roll in demerara sugar adds a subtle crunch that pairs well with the tender cookie.

Ingredients:

• ¾ C (225 g) all-purpose flour
• ¾ tsp baking soda
• ½ tsp baking powder
• ½ C (115 g) unsalted butter (1 stick), at room temperature
• 1 C (220 g) light brown sugar
• ½ C (100 g) granulated sugar
• ⅓ C (80 mL) white miso paste
• ¼ C (60 mL) chunky peanut butter
• 1 large egg
• 1½ tsp vanilla extract
• ½ C (105 g) demerara sugar, plus more as needed

Preparation:

1. In a medium bowl, combine flour, baking soda, and baking powder, and whisk until incorporated. Set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, mix butter, light brown sugar and granulated sugar at medium speed until light and fluffy, about 5 minutes.
3. Add miso and peanut butter to the mixing bowl, and continue to mix at medium speed, about 1 minute. Scrape down the sides of the bowl to make sure all of the ingredients are evenly incorporated, and mix a bit more if needed. Add egg and vanilla extract, and mix until just combined.
4. Add a third of the flour mixture to the mixing bowl, and mix on low speed until the flour mixture is incorporated. Repeat with the remaining flour mixture in two batches until all of it is incorporated.
5. Place ½ C demerara sugar into a small bowl. Working with one piece at a time, scoop out about 2 heaping tbsp of dough (about 50 g per cookie), and roll each portion between your hands until it is nice and round. (If the dough is too soft to roll, you can pop the mixing bowl in the refrigerator for 5 to 10 minutes to firm the dough up slightly.) Drop the piece of dough into the bowl of Demerara sugar and turn to coat. Transfer each ball to a parchment-lined baking sheet, arranging them about 3 inches apart. Repeat with all of the dough.
6. Refrigerate for at least 2 hours, but no longer than overnight. (Even 15 minutes of refrigerator time will help the dough firm up, and the flavors meld. The longer the dough is refrigerated, the more mellow the flavors will be.)
7. When ready to bake, heat oven to 350°F/176°C. Bake cookies for about 15 minutes, until crisp at the edges and slightly puffed in the middle. They should still be a bit underdone in the center. Pull out the baking sheet and hit it against a counter. Place back into the oven to finish for about 3–4 minutes. When cookies are firm at the edges and slightly puffed in the centre, pull them out and again hit the baking sheet against the counter. The cookies should appear flat and crinkly at the centre.
8. Let the cookies cool on a baking sheet for a few minutes, then transfer to a cooling rack. Store fully cooled cookies in an airtight container; they should retain their chewy texture for a few days.

Vanilla + Garam Masala Goodness

If your dessert philosophy favors the unusual over the ordinary, these garam masala cookies definitely fall right in line. Yes, they’re sweet, as cookies are meant to be, but they’re also nutty thanks to brown butter, and spicy courtesy of the garam masala. While they may be out of the ordinary, these cookies are still thoroughly enjoyable even for less adventurous eaters, proving to be a party favorite no matter the company or occasion.

Ingredients:

• 2¼ C all-purpose flour
• 1½ tbsp garam masala
• 1 tsp baking soda
• ½ tsp salt
• 1 C (2 sticks) butter, browned and at room temperature*
• ½ C granulated sugar
• 1 C packed brown sugar
• 2 eggs
• 1 tsp vanilla extract

*To brown butter, melt over medium heat, then let bubble, stirring occasionally, until the milk solids separate out (they will look like little white dots on the bottom of the pan) and then brown (the whole process should take 5–10 minutes). Remove from heat immediately so the milk solids don’t burn. Transfer to the refrigerator for 1 hour to cool to room temperature.

Preparation:

1. Preheat oven to 375°F/190°C.
2. In a medium bowl, whisk together 2¼ C all-purpose flour, 1½ tbsp garam masala, 1 tsp baking soda, and ½ tsp salt, then set aside.
3. In a stand mixer fitted with the paddle attachment, combine 1 C (2 sticks) butter, browned and at room temperature, ½ C granulated sugar, and 1 C packed brown sugar. Beat on high speed until light and fluffy, about 5 minutes.
4. Add 2 eggs and 1 tsp vanilla extract, and beat on high speed until thoroughly combined, about 5 minutes.
5. Fold in the flour mixture by hand until well combined.
6. Drop tablespoon-sized scoops onto baking sheets lined with parchment paper, or a silicone baking sheet, approximately 2" apart.
7. Bake, rotating sheets halfway through, until the edges are starting to darken and the tops are crackly, about 10 minutes. Remove from oven and let cool on sheet for 10 minutes before carefully removing onto cooling racks.

Coconut + Chai Gluten-Free Fam Fave

Meet your new favorite chewy cookie: these Gluten-Free Vegan Chai Sugar Cookies! They're Paleo-friendly with a crispy exterior and a tender, chewy center—the perfect pairing for nut milk, tea, or coffee.

Ingredients:

• 3 tbsp (37 g) refined coconut oil, softened with a texture similar to softened butter
• 3 tbsp (48 g) creamy cashew or almond butter, or other creamy nut butter
• ½ C coconut sugar
• 1½ flax eggs (see notes)
• 1½ tsp vanilla extract
• 1⅔ C  (160 g) blanched almond flour
• 2 tsp chai spice mix
• ¾ tsp baking soda
• ½ tsp sea salt

To roll the cookies in:

• 3 tbsp coconut sugar or raw turbinado sugar
• 1 tbsp chai spice mix

Preparation:

1. In a large bowl, stir together the coconut oil, nut butter, and coconut sugar until fully combined, about 1 minute.
2. Beat in the flax egg, then stir in the vanilla extract.
3. In a separate bowl, whisk together the blanched almond flour, chai spice mix, baking soda, and salt. Add the dry ingredients to the wet ingredients and stir together until completely combined.
4. Place dough in the refrigerator for at least 30 minutes before forming balls to make it easier to work with—you can leave the dough in the fridge (covered) for up to 48 hours.
5. When you’re ready to bake, preheat oven to 350°F/176°C.
6. Mix the sugar and chai spice mix together in a small bowl to roll the cookies in.
7. Use a cookie scoop to make cookie dough balls, roll into a ball with your hands, and then roll each dough ball in the sugar mixture. Place the cookies 2" apart on a parchment-lined cookie sheet.
8. Bake for about 9–11 minutes in the preheated oven, depending on the size of your cookies, or until they’ve puffed and cracked. Let cool completely on the cookie sheet.
9. Store in an airtight container for up to 5 days.

Cozy Cardamom + Honey Happiness

Looking for a unique alternative to gingerbread? You just found it! These cookies, spiced with cardamom, coriander and ginger, roll well and bake into a delightfully crispy treat.

Ingredients:

• ½ C (125 mL, 115 g, 4 oz.) butter, softened
• ⅔ C (160 mL) brown sugar
• ⅓ C (80 mL) honey
• 1 egg
• 2 C (500 mL) flour
• ½ tsp (2.5 mL) baking soda
• 1 tsp (5 mL) ground cardamom
• 1 tsp (5 mL) ground coriander
• ½ tsp (2.5 mL) ginger
• ¼ tsp (1.25 mL) cinnamon
• ¼ tsp (1.25 mL) ground white pepper
• ½ tsp (2.5 mL) salt

Preparation:

1. Beat butter until light. Add brown sugar gradually (3–4 tablespoons at a time), beating well after each addition.
2. When butter and brown sugar are mixed and light in color, add honey. Beat until thoroughly blended. Add egg and beat until completely mixed.
3. In separate bowl, stir together flour, baking soda, cardamom, coriander, ginger, cinnamon, pepper, and salt. Stir into butter mixture and blend until a soft dough forms. The dough will be sticky.
4. Scrape dough out onto wax or parchment paper and form into a ball. Wrap in paper and place in a plastic bag. Chill the dough for at least 60 minutes before rolling. The dough can be made several days in advance.
5. When you are ready to make the cookies, take dough out of fridge and let sit for 10–15 minutes to soften slightly. Preheat oven to 350°F/176°C. Line cookie sheets with parchment paper.
6. Dust your rolling surface lightly with flour. Divide dough in half and place one half on rolling surface.
7. Sprinkle lightly with flour to prevent rolling pin from sticking, and roll out to 1/8" thickness. Cut into desired shapes and place on parchment-lined cookie sheets.
8. Re-roll remaining dough—try not to add more flour than necessary while rolling.
9. Continue until all the dough is used.
10. Bake cookies for 7–9 minutes, or until lightly browned. The cookies will puff up as they bake, but will not spread very much.
11. Let cookies cool for one minute on cookie sheet, then remove on to a cooling rack to cool completely.

Oh Snap Ginger + Cinnamon

Super crunchy vegan gingersnap cookies. These brown sugar-sweetened vegan cookies are packed with ginger and cinnamon flavors—serving up a perfect balance of sweetness and spice!

Ingredients:

• ¼ C (56 g) vegan butter
• 1 C (200 g) brown sugar
• ¼ C (75 g) unsulphured molasses
• ½ tsp vanilla extract
• 2 C (250 g) all-purpose flour
• 1 tsp baking soda
• ¼ tsp salt
• 2 tsp ground ginger
• 2 tsp ground cinnamon
• ¼ tsp allspice
• ¼ tsp ground cloves
• 2–3 tbsp non-dairy milk
• ¼ C (50 g) white sugar (for rolling)

Preparation:

1. Preheat the oven to 350°F/156°C.
2. Cream the vegan butter and brown sugar together and then add the molasses and vanilla extract.
3. Sift the flour into a bowl and add the baking soda, salt, ground ginger, cinnamon, allspice, and cloves and mix together.
4. Add the dry ingredients to the wet and stir in by hand until crumbly.
5. Add the 2 tbsp of non-dairy milk and mix. You should get a very thick cookie dough. However, if you still have crumbles and it’s not yet “sticking together,” then add another tablespoon of non-dairy milk. Only do this if you really need it, though.
6. Break roughly tablespoon-sized pieces off and roll into balls. Then roll the balls in white sugar. If you tend to make larger cookies, then you’ll need to bake them for a few minutes longer (around 15 minutes) to get them nice and crunchy.
7. Place the balls onto a parchment lined baking tray and press down with a fork.
8. You might want to do these in two batches so that your cookies are nicely spaced out on the baking tray.
9. If you want them more soft and chewy, then bake for only 10 minutes. If you want more snap/crunch, then bake for 12 minutes. If your cookies are larger in size, then bake for up to 15 minutes.
10. The cookies will be soft when they come out of the oven. Allow to cool completely as that is when they will firm up and become crunchy.

Mexi-cayenne + Hot Cocoa Crowd-pleaser

Turn the best of sugar and spice into an extra nice flavor experience. Of course, chocolate’s always welcome, but why not invite cayenne to the party? Your tastebuds will thank you.

Ingredients:

• 1¾ C white sugar, divided
• 1 C softened butter
• 1 tsp vanilla extract
• ½ tsp sea salt
• 2 large eggs
• 2 tsp cream of tartar
• 1 tsp baking soda
• ½ C unsweetened cocoa powder
• 1 tsp ground cinnamon, divided
• ½ tsp cayenne pepper
• 2¼ C all-purpose flour
• 1 C semi-sweet chocolate chips

Preparation:

1. Preheat oven to 375°F/190°C. Line 2 baking sheets with parchment paper.
2. Beat 1½ C sugar, butter, vanilla extract, and salt together in a bowl until fluffy. Beat in eggs; add cream of tartar and baking soda. Beat in cocoa powder, ½ tsp cinnamon, and cayenne powder. Beat in flour. Stir chocolate chips into the dough.
3. Mix remaining ¼ C sugar and ½ tsp cinnamon together in a bowl.
4. Roll heaping tablespoons of dough into balls. Roll balls in the sugar-cinnamon mixture and place on the prepared baking sheets.
5. Bake in the preheated oven until centers are set and edges crack slightly, about 10 minutes. Cool on baking sheets for 5 minutes.

South African Chocolate + Black Pepper Snow-stopper

Discovered during a stay in Cape Town, these chocolate pepper cookies have a real attitude, a nice peppery flavor, brought to you by the addition of a generous amount of coarsely ground black pepper. At the same time, the pepper also works as a flavor enhancer, so you'll find that the cookies actually taste more chocolatey.

Ingredients:

• 1 lb. bittersweet or semi-sweet chocolate, chopped and divided
• 12 tbsp butter, at room temperature
• ⅔ C brown sugar
• 2 large eggs
• 2 C all-purpose flour
• ⅔ tsp baking soda
• 1 tbsp freshly ground black pepper

Preparation:

1. Melt 8 oz. of the chocolate and set aside.
2. Beat the butter until light and airy. Add the sugar and beat until completely incorporated into butter.
3. Add the eggs one at a time, mixing well after each one.
4. In a separate bowl, sift or whisk the flour and baking soda. With the mixer on low speed, slowly add the dry ingredients to the butter mixture little by little, until just incorporated.
5. Mix the melted chocolate into the butter mixture. Stir in the remaining chopped chocolate and the ground pepper. Cover and refrigerate until dough is cool and firm.
6. Preheat oven to 350°F/176°C. Line a baking sheet with parchment paper (or grease generously).
7. Drop the batter by the tablespoonful onto the baking sheet, about 1" apart on sheet. Bake for 10–12 minutes, until crisp on outside but still chewy inside.

Lavender + Earl Grey Gift Exchange

Tea up more good cheer! These lavender Earl Grey cookies are chewy, buttery sugar cookies infused with the floral flavors of both Earl Grey tea and dried lavender petals.

Ingredients:

• 2¼ C (9.5 oz. or 270 g) all-purpose flour
• 1 tbsp finely ground Earl Grey tea (from 3 tea bags or 4 tsp loose leaf tea)
• ½ tsp culinary-grade lavender, finely ground
• ½ tsp baking powder
• ¼ tsp baking soda
• ½ tsp kosher salt
• 1¼ C (8.80 oz. or 250 g) granulated sugar
• 1 C (8 oz. or 227 g) unsalted butter, at room temperature
• 1 large egg
• 2 tsp pure vanilla extract
• For garnish: 2 tbsp granulated sugar

Preparation:

1. Prep your oven and pans. Position a rack in the center of the oven and preheat the oven to 350°F/176°C. Line two half-sheet pans with parchment paper.
2. Make the cookies. In a medium bowl, whisk together the flour, Earl Grey tea, lavender, baking powder, baking soda, and salt.
3. In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar and butter. Beat on medium-high speed until light, fluffy, and doubled in volume, 2–3 minutes, using a rubber spatula to scrape down the bottom and sides of the bowl as necessary. Reduce the mixer to low and add the egg. Add the vanilla and beat until just combined. Scrape down the bottom and sides of the bowl. With the mixer on low, gradually add the dry ingredients and beat until just combined. Scrape down the bottom and sides of the bowl once more, and beat on low for an additional 30 seconds.
4. Use a 3-tbsp cookie dough scoop to portion the cookie dough into balls. Place the cookies at least 3" apart on the prepared sheet pans. Sprinkle the tops of the dough balls with the remaining 2 tbsp before baking.
5. Bake the cookies. Bake one pan at a time for 12 minutes, or until the edges have set but the centers are still gooey. The cookies will look puffed when you pull them out of the oven, but will fall and crack into the perfect cookies as they cool. Cool the cookies on the pan on a wire rack for 20 minutes, or until the edges and bottoms of the cookies have set and feel firm to the touch. Repeat with the remaining cookie dough.
6. Serve and store. Serve warm or at room temperature. The cookies can be stored in an airtight container or zip-top bag at room temperature for up to 3 days.

Cocoa + Mint Company Mixer

This is a play on two classics: The Thin Mint and New York City’s iconic black-and-white cookie. But here’s where you can up the ante with finely chopped fresh mint mixed right into the dough for a hint of color and subtle, cool breeze flavor. Feel like adding a little drama? Geometric swipes of white sanding sugar and dark melted chocolate provide the perfect finishing touches. The mint flavor will intensify as the cookies sit; make ahead if that’s your thing.

Ingredients:

• 2 tsp baking powder
• 2½ C (320 g) all-purpose flour, plus more for dusting
• 1½ tsp kosher salt, plus more
• 2 C (packed; 45 g) picked mint leaves (do not use stems), patted dry
• 1 C (200 g) granulated sugar
• 1¼ C (2½ sticks) unsalted butter, room temperature
• 1 large egg
• 1 large egg yolk
• Coarse white sanding sugar or Swedish pearl sugar (for decorating)
• 1 tsp (120 g) powdered sugar
• 2 tbsp (20 g) Dutch-process or unsweetened cocoa powder
• 1 tbsp light corn syrup
• A 3"-diameter cookie cutter

Preparation:

1. Whisk baking powder, 2½ C flour, and 1½ tsp salt in a medium bowl to combine. Pulse mint and granulated sugar in a food processor until mint is finely chopped. Add butter; process to combine. Add dry ingredients and pulse again to combine. Add egg and egg yolk; pulse until a shaggy dough forms.
2. Turn dough out onto a lightly floured surface and knead just until dough holds its shape. Divide dough in half; pat each portion into a 1"-thick disk. Wrap disks in plastic and chill until firm, at least 2 hours.
3. Place racks in upper and lower thirds of oven; preheat to 350°F/176°C. Working with 1 disk at a time, roll out dough on a lightly floured sheet of parchment paper to about ¼" thick, dusting with more flour as needed to keep from sticking. Punch out rounds with lightly floured cookie cutter and arrange on 2 parchment-lined baking sheets, spacing 1" apart. Pat dough scraps into a 1"-thick disk. Wrap in plastic and chill 10 minutes if soft. Repeat process with scraps.
4. Hold a bench scraper or straight edge upright 1" from edge of a cookie to cordon off a shallow semicircle (do not press down into dough; you’re just making a barrier). Coat semicircle with sanding sugar; gently press to adhere. Remove scraper; you should have a tidy sugared edge. Repeat with remaining cookies and more sanding sugar.
5. Bake cookies, rotating baking sheets top to bottom and back to front halfway through, until edges are lightly browned, 10–12 minutes. Let cool 10 minutes on baking sheets, then transfer to 2 wire racks set inside 2 rimmed baking sheets; let cool completely.
6. Sift powdered sugar and cocoa powder into a medium bowl. Add corn syrup, a pinch of salt, and 2 tbsp warm water and stir until smooth and glossy.
7. Position bench scraper to make another shallow semicircle on the other side of the cookie, angling it so that it forms a V with the sugared edge, lightly pressing scraper into cookie to make a barrier. Spoon 1 teaspoon glaze onto exposed semicircle and use a toothpick to help coat evenly; excess will drip over sides. Lift scraper straight up and over chocolate side to create a neat edge. Repeat with remaining cookies and glaze. Let sit until glaze is set, at least 2 hours.
8. Do Ahead: Dough can be made 1 month ahead; freeze. Thaw in refrigerator before using. Cookies can be baked 1 day ahead; store tightly wrapped on a rimmed baking sheet at room temperature.

Vanilla + Poppy Seed Hamantaschen

An Ashkenazi Jewish triangular filled-pocket cookie, Hamantaschen (pronounced "hah-muhn-tah-shuhn", is commonly viewed as a reference to Haman, the villain in the Jewish holiday of Purim, as described in the Book of Esther. The pastries are supposed to symbolize the Jewish people's defeated enemy, who wore a three-cornered hat. While savory varieties have become popular, Hamantaschen are traditionally made with a wide selection of sweet fillings. On that distinguished list: Mohn (poppy seed, the oldest and most traditional variety), lekvar (prune jam), nut, date, apricot, raspberry, raisins, apple, vanilla pastry cream with chocolate chips, cherry, fig, chocolate, dulce de leche, halva, caramel, or cheese. Want more variety? Their formation varies from hard, like a shortbread, to soft doughy casings.

Ingredients:

• 3 C all-purpose flour
• ¼ tsp salt
• 1½ sticks (6 oz) butter, softened
• ½ C sugar
• 2 large eggs
• 1 tbsp orange zest
• 1 tsp vanilla extract
• 1 large egg
• 2 tablespoons milk
• 1½ C filling (poppy seed filling, fruit jam, Nutella, or thick compotes)

Preparation:

1. Stir together the flour and salt, and set aside. With an electric mixer or in a stand mixer, cream together the butter and sugar until light and fluffy. Add the eggs, zest, and vanilla, and mix until well combined. Add the flour, a half a cup at a time, mixing gently. The dough should look crumbly, but stay together. Use your hands to form it into a smooth disk, then wrap the disk in plastic wrap and refrigerate for at least one hour and up to 24 hours.
2. Preheat the oven to 375°F and line several baking sheets with parchment paper. In a small bowl, use a fork to whisk together the egg and milk, then set aside.
3. On a well-floured surface, roll out the dough to 1/4-inch thickness. (If necessary, divide the dough in two and keep the other half of the dough wrapped in plastic until ready to use.) Use a 2- to 3-inch diameter biscuit or cookie cutter to cut out round circles, and use a spatula to transfer the rounds to the prepared cookie sheet.
4. On each round, spoon a 1/2 tsp of your desired filling. Lift up 3 sides and pinch the corners together to make a triangular 3-cornered hat shape, leaving the center of the filling exposed. Make sure you have thoroughly pinched the corners. If you're having trouble, you can moisten the surface of the dough lightly with the egg mixture.
5. Make sure there's about an inch of space between each cookie, then lightly brush the pastry with the egg wash.
6. Bake until lightly golden, about 15 to 18 minutes. Let the cookies cool completely before serving; overeager eaters are often rewarded with piping hot filling!

Sugar + Clove Kourabiedes

Kourabiedes (pronounced “koo-rah-bee-YEH-thess”) are a quintessential Greek holiday cookie. They are recognized by their powdered sugar coating and S or crescent shape. Essentially they are a shortbread cookie, and depending on the region of Greece they can be made with a variety of ingredients. Some use Ouzo, others add rosewater and almonds. During the festive season, though, the flavors lean towards brandy and clove. The word kourabies (plural kourabiedes) originates from Turkey and means dry (kuru) biscuit (biye), but these little morsels melt in your mouth and the flavors shout holiday.

Ingredients:

• 1 C butter (softened)
• ½ C granulated sugar
• 1 egg
• 1 tsp brandy extract
• 2½ C all-purpose flour
• 1 tsp baking powder
• ¼ tsp ground cloves
• ¼ tsp salt
• Whole cloves
• Powder sugar

Preparation:

1. Heat the oven to 350°F/156°C.
2. In a large mixing bowl combine butter, granulated sugar, egg, and brandy extract, and beat at medium speed until light and fluffy.
3. In another bowl combine the dry ingredients, flour, baking powder, ground cloves, and salt. Add dry mixture to wet and beat at low speed until a soft dough ball forms.
4. Shape one heaping teaspoon of dough into a crescent of S shape. Place cookies 2" apart on ungreased cookie sheets. Press 2 whole cloves into each.
5. Bake for 8–11 minutes or until set (each oven is a little different). Let cool for 1 minute before removing from cookie sheets to a rack. Then roll/dust with powdered sugar.
6. Cool completely before storing.
7. Remove cloves before enjoying. 
8. Tip: The flavor improves over 2 days.