Quick Brandy Snaps
|Butter||4 Tablespoon, softened|
|Sugar||1⁄4 Cup (4 tbs)|
|Brandy||1⁄4 Cup (4 tbs)|
|Cake flour||1⁄2 Cup (8 tbs)|
1. Preheat oven to 350°F. In a medium bowl, beat butter and sugar with an electric mixer on medium speed until well blended. Beat in brandy; then beat in flour and salt until a soft dough forms, scraping down sides of bowl frequently with a rubber spatula.
2. Drop by slightly rounded measuring teaspoonfuls 3 inches apart on well greased cookie sheets. Bake 6 to 8 minutes, or until golden brown at edges.
3. Let cookies cool 1 minute on sheets, then remove to racks and let cool completely. Store in a tightly covered container.