---------- Recipe via Meal-Master (tm) v8.05
 
      Title: 1986 Winner: Butter Crisps
 Categories: Cookies, Holiday
      Yield: 60 servings
 
    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 ts 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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