Nathan Family Butter Cookies

Ingredients

• 1 cup unsalted butter or margarine
• ¾ cup sugar
• 3 large eggs
• 1 tablespoon brandy
• 1 teaspoon vanilla extract
• ⅛ teaspoon salt
• 3 to 3 ½ cups all-purpose flour, more if cookie cutters are used
• Slivered almonds, slightly crushed, for decoration (optional)
• Tinted sugar for decoration (optional)

• Nutritional Information

  • Nutritional analysis per serving (48 servings)

    82 calories; 4 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 9 grams carbohydrates; 0 grams dietary fiber; 3 grams sugars; 1 gram protein; 21 milligrams cholesterol; 11 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

4 dozen

Preparation

1. With an electric mixer equipped with a paddle, cream the butter and sugar together. Add 2 eggs, brandy and vanilla extract.
2. Gradually add salt and 3 cups flour, mixing well. Pour out onto a sheet of plastic wrap, wrap tightly, and chill for at least 1 hour or overnight.
3. Heat oven to 350 degrees. Divide dough in two, and put half in refrigerator. On lightly floured surface, roll the other half into a circle 1/8 inch thick. (The thinner the dough, the better.) Cut with cookie cutters of your choice, dipping cutters in flour to prevent sticking. Transfer the cutouts to 2 ungreased cookie sheets. Repeat with the remaining cookie dough. Leave as is, or brush with egg yolk, and top with slivered almonds or egg white and tinted sugar.
4. Bake in oven for 10 to 12 minutes, or until cookies are golden, turning trays front to back after 6 minutes. Remove, and cool on wire racks.