Butter Cookies - cooking recipe

Ingredients

1 lb. butter
4 c. flour
1 c. sugar
1 egg
1 tsp. vanilla or almond extract
8 crepes
2 Tbsp. butter or margarine
6 medium size peaches, peeled and sliced 1/2-inch thick or 6 c. unsweetened frozen peach slices, partially defrosted
1 tsp. grated lemon peel
1 Tbsp. lemon juice
1/8 tsp. ground nutmeg
1/2 c. sugar
2 Tbsp. brandy or apricot liqueur
1/2 c. sour cream (optional)

Preparation

Prepare crepes or bring to room temperature if refrigerated or frozen.
Melt butter in a wide frying pan over medium heat.
Add peaches, lemon peel, lemon juice and nutmeg.
Cook, gently turning occasionally with a wide spatula, until peaches begin to soften and look translucent (about 7 minutes).
Gradually sprinkle in sugar and cook, stirring gently, for 2 more minutes.
Sprinkle brandy over peaches; continue cooking until liquid is thickened. Remove from heat and let cool slightly.