1986 winner: butter crisps
60 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Unsalted butter, at room |
| Temperature | ||
| 1 | cup | Granulated sugar |
| 3 | eaches | Egg yolks |
| 1½ | teaspoon | Grated lemon rind |
| 1½ | teaspoon | Lemon juice |
| 1½ | teaspoon | Cherry liqueur (Kirsch) |
| ⅛ | teaspoon | Salt |
| 2 | cups | All-purpose flour |
| Colored sugar crystals or | ||
| Plain pearl sugar crystals | ||
Directions
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 ⅛-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