1986 winner: butter crisps

Yield: 60 Servings

Measure Ingredient
¾ cup Unsalted butter, at room
\N \N 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
\N \N Colored sugar crystals or
\N \N 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 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

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