Nathan Family Butter Cookies

• 1 cup unsalted butter or margarine
• 3/4 cup sugar
• 3 large eggs
• 1 tablespoon brandy
• 1 teaspoon vanilla extract
• 18 teaspoon salt
• 3 to 3 1/2 cups all-purpose flour, more if cookie cutters are used
• Slivered almonds, slightly crushed, for decoration (optional)
• Tinted sugar for decoration (optional)

1. With an electric mixer equipped with a paddle, cream the butter and sugar together.
2. Add 2 eggs, brandy and vanilla extract.
3. Gradually add salt and 3 cups flour, mixing well.
4. Pour out onto a sheet of plastic wrap, wrap tightly, and chill for at least 1 hour or overnight.
5. Heat oven to 350 degrees.
6. Divide dough in two, and put half in refrigerator.
7. On lightly floured surface, roll the other half into a circle 1/8 inch thick.
8. (The thinner the dough, the better.)
9. Cut with cookie cutters of your choice, dipping cutters in flour to prevent sticking.
10. Transfer the cutouts to 2 ungreased cookie sheets.
11. Repeat with the remaining cookie dough.
12. Leave as is, or brush with egg yolk, and top with slivered almonds or egg white and tinted sugar.
13. Bake in oven for 10 to 12 minutes, or until cookies are golden, turning trays front to back after 6 minutes.
14. Remove, and cool on wire racks.

butter, sugar, eggs, brandy, vanilla, salt, flour, decoration, sugar

Taken from cooking.nytimes.com/recipes/1814 (may not work)