 |
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
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
-----
|
