2 cups sifted all-purpose flour
1-1/2 teaspoons baking powder
¼ teaspoon salt
½ cup butter
1 cup granulated sugar
2 teaspoons caraway seeds
3 tablespoons brandy
Sift the flour, salt, and baking powder together; set aside.
Beat butter and sugar until light and creamy.
Beat in egg.
Stir in the caraway seeds.
Add the dry ingredients and the brandy.
Cover and refrigerate 2 to 3 hours.
Preheat oven to 375F.
Drop by the teaspoonfuls onto an ungreased cookie sheet.
Dust tops of cookies with powdered sugar.
Bake 10 to 12 minutes, or until light brown.