1986 Winner Butter Crisps
- 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
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
Date: Thu, 12 Dec 1996 11:32:57 +0000
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
Date: Thu, 12 Dec 1996 11:32:57 +0000
