|
1986 Winner: Butter Crisps
Author/Submitted by: Debbie Vanni of Libertyville, Illinois. ,
Chicago Tribune annual Food Guide Holiday Cookie Contest December 4, 1986
Servings: 60
Categories:
Cookies
/
Desserts
Ingredients: 3/4
cup
Unsalted butter,
at room temperature
1
cup
Granulated sugar 3
Egg yolks 1 1/2
teaspoons
Grated lemon rind 1 1/2
teaspoons
Lemon juice 1 1/2
teaspoons
Cherry liqueur,
Kirsch
1/8
teaspoon
Salt 2
cups
All-purpose flour
Colored or plain pearl sugar crystals
Directions:
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.
| 
