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Jewish Butter Cookies

type: refrigerator, formed
makes: 4 dozen

1/4 pound butter
1/4 cup + 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 crystals

Cream butter and sugar.
Beat in the whole egg, brandy, salt, and vanilla.
Add the flour.
Cover and refrigerator for 30 minutes.
Preheat oven to 350F.
Lightly grease cookie sheets or line with parchment paper.
Roll out dough between two pieces of wax paper until 1/8" in thickness.
Carefully remove the top sheet of wax paper.
Cut-out shapes with a cookie cutter and place on cookie sheets about 1" 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.

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