Greek Wedding Cookies

Allow sweet butter to soften to room temperature.

Beat with electric mixer for 10 minutes, until white and creamy.

Add sugar, egg yolk, orange juice and brandy, beating all the while until thick as mayonnaise.

Sift flour and cornstarch into the bowl and continue mixing.

Finish by kneading for 5 minutes.

Add nuts last. Pinch off a small piece of dough.

(If dough is too soft to work with, do not add more flour, refrigerate for 1 or 2 hours.)

Shape dough in crescents or into small balls, but do not press down or make them flat.

This cookie does not rise during baking.

Roll dough into a round log and cut diagonally into 1/2 inch thick slices.)

Place on ungreased cookie sheet, 1/2 inch apart.

Bake in preheated oven at 350° for 25 minutes.

While cookies are baking, sift 1 cup confectioners sugar on a clean shallow pan or waxed paper spread on the counter.

Cover the bottom thickly.

Using a spatula, transfer hot cookies onto sugar gently, the moment you take them out of the oven.

Do not pile them on top of each other, but place them side by side as close as possible. Sift all the remaining sugar on top and sides through a strainer. Cool 4 hours before serving or transferring to a serving dish.

The cookies are better the next day and keep well.