Butter Crisps: 1986 Winner Recipe

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Butter Crisps: 1986 Winner

Vicki Butts (lazyme)

By
@lazyme5909

Recipe from Debbie Vanni of Libertyville, Illinois from the Chicago Tribune annual Food Guide Holiday Cookie Contest December 4, 1986.

Rating:
☆☆☆☆☆ 0 votes
Serves:
60
Prep:
35 Min
Cook:
10 Min
Method:
Bake

Ingredients

3/4 c
unsalted butter, room temperature
1 c
granulated sugar
3
egg yolks
1 1/2 tsp
lemon rind, grated
1 1/2 tsp
lemon juice
1 1/2 tsp
kirsch (cherry liqueur)
1/8 tsp
salt
2 c
all purpose flour
colored sugar crystals or plain pearl sugar crystals

Step-By-Step

1Beat butter, sugar, egg yolks, lemon rind, lemon juice, cherry liqueur and salt in large mixer bowl.
2Stir in the flour. Shape into ball; cover and refrigerate for 1 hour.
3Heat oven to 350 degrees. Roll dough 1/8-inch thick on lightly floured cloth-covered board. Cut into desired shapes.
4Place on greased baking sheet; sprinkle with sugar crystals.
5Bake 10 minutes (cookies should not brown). Cool on wire racks.
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.

About this Recipe

Course/Dish: Cookies
Main Ingredient: Flour
Regional Style: American