Butter Crisps

Course : Cookies
Serves: 60
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3/4 cup unsalted butter -- at room temperature
1 cup granulated sugar
3 large egg yolks
1 1/2 teaspoons grated lemon rind
1 1/2 teaspoons lemon juice
1 1/2 teaspoons cherry liqueur -- (kirsch)
1/8 teaspoon salt
2 cups all-purpose flour
1 teaspoon colored sugar crystals or plain pearl sugar crystals

Preparation / Directions:

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.


Nutritional Information:

51 Calories (kcal); 3g Total Fat; (45% calories from fat); 1g Protein; 7g Carbohydrate; 17mg Cholesterol; 5mg Sodium

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