Butter Cookies

• 1 lb. butter
• 4 c. flour
• 1 c. sugar
• 1 egg
• 1 tsp. vanilla or almond extract
• 8 crepes
• 2 Tbsp. butter or margarine
• 6 medium size peaches, peeled and sliced 1/2-inch thick or 6 c. unsweetened frozen peach slices, partially defrosted
• 1 tsp. grated lemon peel
• 1 Tbsp. lemon juice
• 1/8 tsp. ground nutmeg
• 1/2 c. sugar
• 2 Tbsp. brandy or apricot liqueur
• 1/2 c. sour cream (optional)

1. Prepare crepes or bring to room temperature if refrigerated or frozen.
2. Melt butter in a wide frying pan over medium heat.
3. Add peaches, lemon peel, lemon juice and nutmeg.
4. Cook, gently turning occasionally with a wide spatula, until peaches begin to soften and look translucent (about 7 minutes).
5. Gradually sprinkle in sugar and cook, stirring gently, for 2 more minutes.
6. Sprinkle brandy over peaches; continue cooking until liquid is thickened. Remove from heat and let cool slightly.

butter, flour, sugar, egg, vanilla, crepes, butter, peaches, lemon juice, ground nutmeg, sugar, brandy, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=558233 (may not work)