| 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
A Message from our Provider:
“We need to discover all over again that worship is natural to the Christian, as it was to the godly Israelites who wrote the psalms, and that the habit of celebrating the greatness and graciousness of God yields an endless flow of thankfulness, joy, and zeal. #J.I. Packer”