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1986 Winner Butter Crisps

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Cookies Holiday

Ingredients:

  • 3/4 c Unsalted butter, at room
  • Temperature
  • 1 c Granulated sugar
  • 3 Egg yolks
  • 1 1/2 ts Grated lemon rind
  • 1 1/2 ts Lemon juice
  • 1 1/2 ts Cherry liqueur (Kirsch)
  • 1/8 ts Salt
  • 2 c All-purpose flour
  • Colored sugar crystals or
  • Plain pearl sugar crystals

Directions:

Preparation time: 35 minutes Chilling time: 1 hour Baking time: 10 minutes
 
1. Beat butter, sugar, egg yolks, lemon rind, lemon juice, cherry liqueur and salt in large mixer bowl. Stir in the flour. Shape into ball; cover and refrigerate for 1 hour.
 
2. Heat oven to 350 degrees. Roll dough 1/8-inch thick on lightly floured cloth-covered board. Cut into desired shapes. Place on greased baking sheet; sprinkle with sugar crystals. Bake 10 minutes (cookies should not brown). Cool on wire racks.
 
3. Store in airtight container 2 days to develop flavor. Cookies can be stored in airtight container at room temperature up to 6 weeks or in freezer up to 2 months.
 
Recipe from Debbie Vanni of Libertyville, Illinois. from the Chicago Tribune annual Food Guide Holiday Cookie Contest December 4, 1986 Posted to MM-Recipes Digest V3 #340
 
From: Linda Place <placel@worldnet.att.net>
 
Date: Thu, 12 Dec 1996 11:32:57 +0000