BRANDY BUTTER
To make about 3/4 cup 

4 tablespoons unsalted butter, softened
1/2 cup superfine sugar
3 tablespoons brandy 
1/2 teaspoon vanilla extract

Combine the butter, sugar, brandy and vanilla in a bowl, and beat
with an electric beater until the mixture is smooth and well blended.
(By hand, cream the butter by beating and mashing it against the
sides of a mixing bowl with a spoon until it is light and fluffy.
Beat in the sugar, a few tablespoons at a time, and continue beating
until the mixture is white and very frothy.  Beat in the brandy
and vanilla.) Refrigerate for at least 4 hours, or until firm.