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1986 Winning Butter Crisps




Source of Recipe


Internet


List of Ingredients




3/4 cup unsalted butter, at room temperature
1 cup granulated sugar
3 egg yolks
1 1/2 tsp grated lemon rind
1 1/2 tsp lemon juice
1 1/2 tsp cherry liqueur (kirsch)
1/8 tbsp salt
2 cups 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.

WHEN READY TO BAKE:
Preheat oven to 350 degrees F. Grease baking sheets.

Roll dough 1/8-inch thick on lightly floured cloth-covered board. Cut into desired shapes. Place on prepared baking sheets; 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.

Makes 60