½ cup (1 stick) butter, softened

1¼ cups lightly packed Billington's Light Brown Muscovado Sugar

1 whole, cage-free egg

1 cage-free egg yolk

1 Tablespoon brandy

1 teaspoon vanilla extract

¾ cup all-purpose flour

½ teaspoon salt

Beat butter in a mixing bowl with an electric mixer on medium speed until light and fluffy, 2-3 minutes.  Sift in sugar and beat well.  Add egg, egg yolk, brandy and vanilla and beat until smooth.  Stir in flour and salt, mixing until dough is smooth.  Cover and refrigerate until dough is chilled, about 30 minutes.

Preheat oven to 375°F.  Transfer dough to a pastry bag fitted with a plain ½-inch tip.  Pipe dough out onto a parchment-lined baking sheet into 1½-inch circles about two inches apart.

Bake cookies until lightly browned around edges, about 8 minutes.  Allow to cool on baking sheet for 2-3 minutes, then transfer to a cooling rack.  Repeat process with remaining dough.