Directions

1. Syrup:
2. 1. Bring the sugar, water, vanilla bean, and cloves to a boil. Boil for 15 minutes.
3. 2. Wash down the pan sides with a pastry brush dipped in cold water to prevent sugar crystals from forming. Cook, without stirring, until the mixture reaches 238°F (114 o C) or the soft-ball stage.
4. Cookies:
5. 3. Preheat the oven to 325°F/170°C/gas 3.
6. 4. Beat the butter and sugar in a large bowl with an electric mixer at high speed until creamy.
7. 5. Add the egg yolks, one at a time, until just blended after each addition.
8. 6. With mixer at low speed, gradually beat in the flour and baking soda.
9. 7. Roll to 1/4 -inch (5-mm) thick on parchment paper. Refrigerate for 15 minutes.
10. 8. Use a pastry cutter to cut out 1-inch (2.5-crn) disks. Lay them on a cookie sheet covered with waxed paper.
11. 9. Bake for 15-20 minutes, or until golden brown.
12. 10. Cool the cookies on the sheet.
13. 11. Serve in the lukewarm syrup.