Recipe - 1986 Winner Butter Crisps

Three fourths cup Unsalted butter, at room
Temperature
1 cup Granulated sugar
3 Egg yolks
1 One half teaspoon Grated lemon rind
1 One half teaspoon Lemon juice
1 One half teaspoon Cherry liqueur (Kirsch)
1/8 teaspoon Salt
2 cup Allpurpose 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 1/8inch thick on lightly
floured clothcovered 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 MMRecipes Digest V3 #340

From: Linda Place placel@worldnet.att.net

Date: Thu, 12 Dec 1996 11:32:57 +0000