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Aunt Lisl's Butter Cookies

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Desserts Ethnic Jewish

Ingredients:

FORMATTED BY LISA CRAWFORD
  • 1/2 lb Unsalted butter or margarine softened (2 sticks)
  • 3/4 c Sugar
  • 2 Eggs
  • 1 tb Brandy(opt)
  • ds Vanilla
  • 3 1/2 c Flour
  • 1 Egg yolk
  • Chopped nuts and raisins or 1 egg white
  • Coarse sugar coloured with blue food colouring

Directions:

In a bowl, cream butter and sugar. Then mix in the eggs, brandy, salt, vanilla, and flour. Let rest for at least 30 minutes in the refrigerator. Roll out the dough to 1/8-inch thick. Preheat oven to 350 degrees. You can either use cookie cutters or use a toothpick or knife to cut cookies out in any shapes you want. Place gently on baking sheet. Then either brush with egg yolk or spinkle with nuts and raisins or brush with egg white and sprinkle with blue sugar. Bake for about 10 minutes or until golden brown. Use a metal spatula to gently remove each cookie from the baking sheet to a cooling rack or flat plate.
 
Nutritional info per cookie: 83 cal; 1g pro, 10g carb, 4g fat(46%), .2g fiber, 24mg chol, 10mg sodium
 
Source: Miami Herald, 12/14/95 Posted to MM-Recipes Digest V3 #231
 
Date: 24 Aug 96 21:44:08 EDT
 
From: "Lisabeth Crawford (Pooh)" <104105.1416@CompuServe.COM>