| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Chicago | Cookies, Holiday | 60 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 Posted to MM-Recipes Digest V3 #340 From: Linda Place <placel@worldnet.att.net> Date: Thu, 12 Dec 1996 11:32:57 +0000
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