1986 Winner: Butter Crisps Recipe

• 3/4 c. Unsalted butter, at room
• Temperature
• 1 c. Granulated sugar
• 3 x Egg yolks
• 11/2 tsp Grated lemon rind
• 11/2 tsp Lemon juice
• 11/2 tsp Cherry liqueur (kirsch)
• 1/8 tsp Salt
• 2 c. All-purpose flour
• Colored sugar crystals or possibly
• Plain pearl sugar crystals

1. Preparation Time: 35 min
2. Chilling Time: 1 hour
3. Baking Time: 10minutes
4. 1.
5. Beat butter, sugar, egg yolks, lemon rind, lemon juice, cherry liqueur and salt in large mixer bowl.
6. Stir in the flour.
7. Shape into ball; cover and chill for 1 hour.
8. 2.
9. Heat oven to 350 degrees.
10. Roll dough 1/8-inch thick on lightly floured cloth-covered board.
11. Cut into desired shapes.
12. Place on greased baking sheet; sprinkle with sugar crystals.
13. Bake 10 min (cookies shouldn't brown).
14. Cold on wire racks.
15. 3.
16. Store in airtight container 2 days to develop flavor.
17. Cookies can be stored in airtight container at room temperature up to 6 weeks or possibly in freezer up to 2 months.

unsalted butter, sugar, egg yolks, lemon rind, lemon juice, liqueur, salt, allpurpose, colored sugar crystals, pearl sugar crystals

Taken from cookeatshare.com/recipes/1986-winner-butter-crisps-61389 (may not work)