Preheat oven to 350F (180C).

In a mixing bowl, cream together the softened butter and 1/3 cup of powdered sugar until light and fluffy.

Add the egg yolk and brandy (or whiskey/ouzo) to the butter mixture and beat until the mixture thickens to a mayonnaise-like consistency.

Gradually incorporate the flour into the wet ingredients, mixing until a smooth dough forms.

Lightly flour your hands to prevent sticking.

Pinch off small pieces of dough and roll them into round balls, approximately 1 1/2 inches in diameter.

Place the dough balls onto an ungreased cookie sheet, spacing them evenly apart.

Gently press a whole clove into the center of each cookie.

Bake in the preheated oven for 20 to 25 minutes, or until the cookies are lightly golden.

While the cookies are baking, prepare a thick bed of powdered sugar on a sheet of waxed paper (about 1 cup).

As soon as the cookies are removed from the oven, use a spatula to carefully transfer them onto the bed of powdered sugar.

Generously pour more powdered sugar over the tops and sides of the warm cookies, ensuring they are well coated.

Allow the cookies to cool completely for at least 4 hours before transferring them to a serving dish.

Before serving, sprinkle the shortbread with additional powdered sugar to ensure they are completely covered.