Swedish Countess Cookies

• 10 tablespoons (1 1/4 sticks) butter
• 3/4 cup sugar
• 1 1/4 cups all-purpose flour
• 1 tablespoon Cognac (optional)
• Shaved chocolate (optional)

1. Preheat the oven to 350 degrees.
2. Grease some baking sheets.
3. Using an electric mixer, cream the butter until fluffy and white (about 5 minutes).
4. Add the sugar and continue to beat.
5. Add the flour a little at a time.
6. Add the Cognac, if using, and mix well.
7. Pinch off a piece of dough about the size of an egg.
8. If the dough is sticky, sprinkle the work surface with a little flour.
9. Place the piece of dough on the work surface.
10. With your palms, roll the dough back and forth to form a rope of dough about as thick as your finger.
11. Using your fingers, start at one end and flatten the dough to form a strip about 1 1/4 inches wide.
12. Cut the dough on the diagonal into 2 1/2-inch-long strips.
13. They should be roughly diamond-shaped.
14. Slip a knife blade under the dough and transfer to a greased baking sheet.
15. Repeat until all the dough is used.
16. Sprinkle a little shaved chocolate over each cookie, if desired.
17. Bake for 8 to 10 minutes.
18. These cookies should not brown, but should remain an off-white color.

butter, sugar, flour, cognac, chocolate

Taken from www.epicurious.com/recipes/food/views/swedish-countess-cookies-384834 (may not work)