Recipe number 80 is

1986 Winner: Butter Crisps



The ingredients are:
3/4 cup Unsalted butter, at room Temperature 1 cup Granulated sugar 3 each Egg yolks 1 1/2 tsp Grated lemon rind 1 1/2 tsp Lemon juice 1 1/2 tsp Cherry liqueur (Kirsch) 1/8 tsp Salt 2 cup All-purpose flour Colored sugar crystals or Plain pearl sugar crystals

The recipe yield is:
60 Servings

Info:
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 1/8-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

Note:
Cookies; Holiday



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