Nathan Family Butter Cookies
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 1cup unsalted butter or margarine
- ¾cup sugar
- 3large eggs
- 1tablespoon brandy
- 1teaspoon vanilla extract
- ⅛teaspoon salt
- 3 to 3½cups all-purpose flour, more if cookie cutters are used
- Slivered almonds, slightly crushed, for decoration (optional)
- Tinted sugar for decoration (optional)
Nutritional analysis per serving (48 servings)
83 calories; 4 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 10 grams carbohydrates; 0 grams dietary fiber; 3 grams sugars; 1 gram protein; 11 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
With an electric mixer equipped with a paddle, cream the butter and sugar together. Add 2 eggs, brandy and vanilla extract.
- Step 2
Gradually add salt and 3 cups flour, mixing well. Pour out onto a sheet of plastic wrap, wrap tightly, and chill for at least 1 hour or overnight.
- Step 3
Heat oven to 350 degrees. Divide dough in two, and put half in refrigerator. On lightly floured surface, roll the other half into a circle ⅛ inch thick. (The thinner the dough, the better.) Cut with cookie cutters of your choice, dipping cutters in flour to prevent sticking. Transfer the cutouts to 2 ungreased cookie sheets. Repeat with the remaining cookie dough. Leave as is, or brush with egg yolk, and top with slivered almonds or egg white and tinted sugar.
- Step 4
Bake in oven for 10 to 12 minutes, or until cookies are golden, turning trays front to back after 6 minutes. Remove, and cool on wire racks.
Private Notes
Comments
Did the egg wash with almonds. TBH, I thought these were pretty bland, dry and meh.
Why are 3 eggs called for but only 2 eggs in the batter
Egg wash?