Butter Crisps - 1986 Winner

• 3/4 cup butter unsalted, at room temperature
• 1 cup sugar granulated
• 3 each egg yolks
• 1 1/2 teaspoons lemon zest grated
• 1 1/2 teaspoons lemon juice
• 1 1/2 teaspoons liqueur (kirsch), cherry, flavor
• 18 teaspoon salt
• 2 cups flour, all-purpose
• 1 x colored sugar crystals

1. Beat butter, sugar, egg yolks, lemon rind, lemon juice, cherry liqueur and salt in large mixer bowl.
2. Stir in the flour.
3. Shape into ball; cover and refrigerate for 1 hour.
4. Heat oven to 350F (180C).
5. Roll dough 18 inch thick on lightly floured cloth-covered board.
6. Cut into desired shapes.
7. Place on greased baking sheet; sprinkle with sugar crystals.
8. Bake 10 minutes (cookies should not brown).
9. Cool on wire racks.
10. Store in airtight container 2 days to develop flavor.
11. Cookies can be stored in airtight container at room temperature up to 6 weeks or in freezer up to 2 months.

butter, sugar, egg yolks, lemon zest, lemon juice, liqueur, salt, flour, colored sugar crystals

Taken from recipeland.com/recipe/v/butter-crisps-1986-winner-4918 (may not work)