Cooking Recipe 1986 Winner: Butter Crisps
Recipe Ingredients
Directions
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