butter crisps: 1986 winner
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Recipe from Debbie Vanni of Libertyville, Illinois from the Chicago Tribune annual Food Guide Holiday Cookie Contest December 4, 1986.
yield
60 serving(s)
prep time
35 Min
cook time
10 Min
method
Bake
Ingredients For butter crisps: 1986 winner
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3/4 cunsalted butter, room temperature
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1 cgranulated sugar
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3egg yolks
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1 1/2 tsplemon rind, grated
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1 1/2 tsplemon juice
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1 1/2 tspkirsch (cherry liqueur)
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1/8 tspsalt
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2 call purpose flour
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colored sugar crystals or plain pearl sugar crystals
How To Make butter crisps: 1986 winner
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1Beat butter, sugar, egg yolks, lemon rind, lemon juice, cherry liqueur and salt in large mixer bowl.
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2Stir in the flour. Shape into ball; cover and refrigerate for 1 hour.
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3Heat oven to 350 degrees. Roll dough 1/8-inch thick on lightly floured cloth-covered board. Cut into desired shapes.
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4Place on greased baking sheet; sprinkle with sugar crystals.
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5Bake 10 minutes (cookies should not brown). Cool on wire racks.
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6Store 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.
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