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    Butter Crisps


    Source of Recipe


    Debbie Vanni

    List of 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 t Salt
    2 c All-purpose flour
    Colored sugar crystals or Plain pearl sugar crystals

    Recipe



    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. Heat oven to 350ºF. 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. 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.

 

 

 

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