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Mix butter and sugar until very light and fluffy. Stir in egg yolk and brandy. Then add sifted flour and baking powder, a little at a time. Knead well until dough is smooth. If it is too soft, add a little flour. Take small pieces of dough and shape into balls, the size of a small egg or shape into crescents, or into small pears and insert a clove in the top of each. Place on lightly greased baking sheets. Bake in moderate oven, about 20 minutes. Roll Kourabiethes while warm in powdered sugar. Then sift sugar over as they must be very well coated. Makes about 3 1/2 dozen. You may add 1/2 cup blanched and finely chopped almonds to the dough.