Butter Crisps - 1986 Winner

Ingredients

Amount		Ingredient	Preparation
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
1/8	teaspoon	salt
2	cups	flour, all-purpose
1	x	colored sugar crystals

Directions

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.