Butter Crisps: 1986 Winner

Butter Crisps: 1986 Winner

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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

How to Make Butter Crisps: 1986 Winner

Step-by-Step

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

Printable Recipe Card

About Butter Crisps: 1986 Winner

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



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