butter crisps: 1986 winner
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Recipe from Debbie Vanni of Libertyville, Illinois from the Chicago Tribune annual Food Guide Holiday Cookie Contest December 4, 1986.
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yield
60 serving(s)
prep time
35 Min
cook time
10 Min
method
Bake
Ingredients For butter crisps: 1986 winner
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3/4 cunsalted butter, room temperature
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1 cgranulated sugar
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3egg yolks
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1 1/2 tsplemon rind, grated
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1 1/2 tsplemon juice
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1 1/2 tspkirsch (cherry liqueur)
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1/8 tspsalt
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2 call purpose flour
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colored sugar crystals or plain pearl sugar crystals
How To Make butter crisps: 1986 winner
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1Beat butter, sugar, egg yolks, lemon rind, lemon juice, cherry liqueur and salt in large mixer bowl.
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2Stir in the flour. Shape into ball; cover and refrigerate for 1 hour.
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3Heat oven to 350 degrees. Roll dough 1/8-inch thick on lightly floured cloth-covered board. Cut into desired shapes.
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4Place on greased baking sheet; sprinkle with sugar crystals.
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5Bake 10 minutes (cookies should not brown). Cool on wire racks.
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6Store 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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