Butter Crisps

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 sugar crystals or plain pearl sugar crystals

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.

Heat oven to 350°.

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.

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.

Makes approximately 60 cookies.


Anchor Hocking 1.5-Gallon Montana Jar with Brushed Metal Lid

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