Greek Snowballs Kourabiedes

1½ cups all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
1/3 cup confectioners’ sugar, plus an additional ½ cup for rolling the cookies, and more for rolling just before serving
1 large egg yolk
1 tablespoon brandy or anise liqueur
1 cup (5 ounces) finely chopped walnuts or almonds
About 30 whole cloves (optional)

The cookies can be baked up to 1 week ahead.

Position racks in the center and top third of the oven and preheat to 350°F.
In a large bowl, whisk the flour, baking powder, and salt together. In another large bowl, using a handheld electric mixer set at high speed, beat the butter until light in color and texture, about 2 minutes. Beat in the 1/3 cup confectioners’ sugar, then the egg yolk and brandy, just until combined. Using a wooden spoon, stir in the flour mixture, then the walnuts, mixing just until smooth.
Using a level tablespoon for each, roll the dough into 1-inch balls. Place the balls 1 inch apart on a nonstick cookie sheet. Stud each cookie in the center with a whole clove, if using.
Bake, switching the position of the cookie sheets from top to bottom and front to back halfway through baking, until the cookies are firm to the touch and lightly browned around the edges, about 20 minutes. Let the cookies cool on the sheets for 5 minutes. Roll the cookies in the remaining ½ cup confectioners’ sugar, then transfer to wire racks to cool completely. Before serving, roll the cookies again in more confectioners’ sugar to freshen their coating.