Butter Crisps
August 20th, 2008, 6:36 pm Hobbies News
Ingredients:
3/4 c Unsalted butter, at room temperature
1 c Granulated sugar
3 Egg yolks
1 1/2 t lemon rind, grated
1 1/2 t Lemon juice
1 1/2 t Cherry liqueur, (Kirsch)
1/8 t Salt
2 c All-purpose flour colored sugar crystals or plain pearl sugar crystals
Method:
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
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