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| Home -> [Cookies & Bars, Desserts, Holidays] -> [Butter crisps Recipe] |
Butter crisps
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| Artist: |
_ |
Yield: |
60 |
| Categories: |
Cookies & Bars, Desserts, Holidays |
Rating: |
0 |
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Ingredients:
| 3/4
| cup | Unsalted butter, at room | | | Temperature | | 1
| cup | Granulated sugar | | 3
| | Egg yolks | | 1 1/2
| tsp | Grated lemon rind | | 1 1/2
| tsp | Lemon juice | | 1 1/2
| tsp | Cherry liqueur (kirsch) | | 1/8
| tsp | Salt | | 2
| cup | All-purpose flour | | | Colored sugar crystals or | | | Plain pearl sugar crystals |
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Procedures:
| 1 | Preparation time: 35 minutes chilling time: 1 hour baking time: 10 minutes 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 350 degrees. | | 5 | Roll dough 1/8-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. | | 12 | Recipe from debbie vanni of libertyville, illinois |
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