Jewish Butter Cookies
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INGREDIENTS 1/4 pound butter
1/4 cup plus 4 tablespoons granulated sugar
1 egg
1/2 tablespoon brandy
1/2 teaspoon vanilla
Pinch of salt
1-3/4 cup all-purpose flour
1 egg white, beaten
Blue sugar crystalsCream butter and sugar. Beat in the whole egg, brandy, salt, and vanilla. Add the flour. Cover and refrigerate for 30 minutes.
Preheat oven to 350 degrees. Lightly grease cookie sheets or line with parchment paper.
Roll out dough between two pieces of wax paper until 1/8-inch in thickness. Carefully remove the top sheet of wax paper.
Cut-out shapes with a cookie cutter and place on cookie sheets about 1-inch apart. Brush with egg white and sprinkle with blue sugar crystals.
Bake 10-12 minutes or until golden brown. Transfer to wire racks to cool.