Post by JJ Judkins on Jul 9, 2009 21:20:54 GMT -6
* Exported from MasterCook *
1986 Winner: Butter Crisps
Recipe By :
Serving Size : 60 Preparation Time :0:00
Categories : Cookies Holiday
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 c Unsalted butter, at room
Temperature
1 c Granulated sugar
3 Egg yolks
1 1/2 ts Grated lemon rind
1 1/2 ts Lemon juice
1 1/2 ts Cherry liqueur (kirsch)
1/8 t Salt
2 c All-purpose flour
Colored sugar crystals or
Plain pearl sugar crystals
Preparation time: 35 minutes Chilling time: 1 hour Baking time: 10
minutes
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.
Recipe from Debbie Vanni of Libertyville, Illinois. from the Chicago
Tribune annual Food Guide Holiday Cookie Contest December 4, 1986
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Per Serving (excluding unknown items): 31 Calories; trace Fat (8.6% calories from fat); 1g Protein; 7g Carbohydrate; trace Dietary Fiber; 11mg Cholesterol; 5mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0