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Category: Holiday Foods/Other Holidays
Rating: (?) Not Yet Rated
Contributing Chef: adminjames
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Translate:
French/Traduisez -
German/Übersetzen Sie -
Italian/Traduca
Portuguese/Traduza -
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Title: 1986 Winner Butter Crisps
Ingredients:
60 Servings
3/4 Cup Unsalted butter, at room
Temperature
1 Cup Granulated sugar
3 Egg yolks
1 1/2 Tsp lemon rind, Grated
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
Method of 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 <> Date: Thu, 12 Dec 1996 11:32:57 +------------------- |
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