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1986 Winner: Butter Crisps

Author/Submitted by: Debbie Vanni of Libertyville, Illinois. , Chicago Tribune annual Food Guide Holiday Cookie Contest December 4, 1986
Servings: 60
Categories: Cookies / Desserts

Ingredients:
3/4  cup  Unsalted butter, at room temperature
1  cup  Granulated sugar
3    Egg yolks
1 1/2  teaspoons  Grated lemon rind
1 1/2  teaspoons  Lemon juice
1 1/2  teaspoons  Cherry liqueur, Kirsch
1/8  teaspoon  Salt
2  cups  All-purpose flour
    Colored or plain pearl sugar crystals
   

Directions:
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.


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