Free Recipe 1986 Winner Butter Crisps
Recipe Type: Free Cookie Recipes
Recipe Preparation: bake
Cooking Temperature:
Recipe Serves: 60
Ingredients for 1986 Winner Butter Crisps Recipe
3/4 c Unsalted butter, at room
Temperature
1 c Granulated sugar
3 Egg yolks
1-1/2 ts Grated lemon rind
1-1/2 ts Lemon juice
1-1/2 ts Cherry liqueur (Kirsch)
1/8 ts Salt
2 c All-purpose flour
Colored sugar crystals or
Plain pearl sugar crystals
1986 Winner Butter Crisps Preparation
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 Posted to MM-Recipes Digest V3 #340 From: Linda Place <placel@worldnet.att.net> Date: Thu, 12 Dec 1996 11:32:57 +0000
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