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Brandy Butter

Make this for our Mincemeat Hand Pies.

  • Yield: Makes about 1/2 cup

Source: Martha Stewart Living, November 2006

Ingredients

  • 1/4 cup (1/2 stick) unsalted butter, softened
  • 1/2 cup packed light-brown sugar
  • 3 tablespoons good-quality brandy

Directions

  1. Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment, and mix on medium-high speed until creamy. Mix in the brandy.

Cook's Notes

Brandy butter can be refrigerated in an airtight container up to 3 days; bring to room temperature before using.

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