Butter Crisps - 1986 Winner
Yield
servingsPrep
20 minCook
10 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
butter
unsalted, at room temperature |
|
| 1 | cup |
sugar
granulated |
|
| 3 | each |
egg yolks
|
*
|
| 1 ½ | teaspoons |
lemon zest
grated |
|
| 1 ½ | teaspoons |
lemon juice
|
|
| 1 ½ | teaspoons |
liqueur
(kirsch), cherry, flavor |
*
|
| ⅛ | teaspoon |
salt
|
|
| 2 | cups |
all-purpose flour
|
|
| 1 | x |
colored sugar crystals
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
butter
unsalted, at room temperature |
|
| 237 | ml |
sugar
granulated |
|
| 3 | each |
egg yolks
|
*
|
| 7.5 | ml |
lemon zest
grated |
|
| 7.5 | ml |
lemon juice
|
|
| 7.5 | ml |
liqueur
(kirsch), cherry, flavor |
*
|
| 0.6 | ml |
salt
|
|
| 473 | ml |
all-purpose flour
|
|
| 1 | x |
colored sugar crystals
|
* |
Directions
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℉ (180℃). Roll dough ⅛ 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.
