Sweet little cookies just in time for Easter! Rich, buttery Easter cookies with a hint of brandy and my mother's love!
Ingredients
- 500gr unsalted butter (at room temperature)
- 2,5 cups sugar
- 4 large eggs
- 4 vanilla extract
- 4 tsps baking soda
- 1 cup brandy
- 1.200gr flour
Procedures
- Preheat oven to 200°F.
- In a large bowl, beat together butter and sugar until light and fluffy, about 4 minutes. Beat in eggs. Scrape down the sides of the bowl. Beat in vanilla.
- In a small bowl, whisk together brandy and baking soda. Beat in brandy mixture and flour in 3 alternating additions.
- Turn dough out onto a floured surface. Roll dough into small balls or whatever you want.
- In a small bowl, whisk together remaining egg yolk and 1 teaspoon of water. Brush egg wash over tops of cookies. Bake until cookies are golden brown, 20-30 minutes.