butter crisps: 1986 winner

Name: Butter Crisps: 1986 Winner
Prep time: 35 min
Cook time: 10 min
Yield: 60
Cuisine: American
Ingredients: 3/4 cup(s) unsalted butter, room temperature; 1 cup(s) granulated sugar; 3 - egg yolks; 1 1/2 teaspoon(s) lemon rind, grated; 1 1/2 teaspoon(s) lemon juice; 1 1/2 teaspoon(s) kirsch (cherry liqueur); 1/8 teaspoon(s) salt; 2 cup(s) all purpose flour; - colored sugar crystals or plain pearl sugar crystals

19 Pinches

Vicki Butts (lazyme)

Grapeview, WA

Updated on Jun 26, 2015

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

Rate

No Image

prep time 35 Min

cook time 10 Min

method Bake

yield 60 serving(s)

Ingredients

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

How To Make butter crisps: 1986 winner

Step 1

Beat butter, sugar, egg yolks, lemon rind, lemon juice, cherry liqueur and salt in large mixer bowl.

Step 2

Stir in the flour. Shape into ball; cover and refrigerate for 1 hour.
Step 3

Heat oven to 350 degrees. Roll dough 1/8-inch thick on lightly floured cloth-covered board. Cut into desired shapes.
Step 4

Place on greased baking sheet; sprinkle with sugar crystals.
Step 5

Bake 10 minutes (cookies should not brown). Cool on wire racks.
Step 6

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.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes