Greek Wedding Cookies

1 lb sweet butter (unsalted)
1 egg yolk
1/4 cup confectioners' sugar
1/4 cup orange juice
3 3/4 cups flour
1/2 cup cornstarch
1 lb confectioners' sugar (for topping)

Soften butter to room temperature, then beat with electric mixer 10 minutes, or until white and creamy.
Continuing to beat constantly, add the 1/4 cup sugar, egg yolk, and orange juice, until mixture is thick like mayonnaise.
Sift flour and cornstarch into bowl and continue mixing until mixed well, then knead for 5 minutes.
Roll dough into a round log and cut diagonally into 1/2 inch slices, then shape with fingers into crescent shapes.
Place 1/2 inch apart on ungreased cookie sheet.
Stick a whole clove in the center of each cookie, and bake in preheated 350 degree oven for 25 minutes.
Sprinkle 1 cup (of the 1 pound) sugar on a large sheet of waxed paper, then gently transfer the hot cookies (using a spatula) onto the waxed paper, as soon as they come out of the oven.
Place cookies side by side on the waxed paper, and once they are all on the paper, sift the remaining sugar over the cookies.
Cool 4 hours,then serve, or wait until the next day when they are even better.