1986 Winner: Butter Crisps Recipe
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Ingredients : 1986 Winner: Butter Crisps Recipe
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 tsp Salt
2 cups 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
Converted by MC_Buster.
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