---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Butter Crisps (1986 Winner)
 Categories: Cookies, Holiday
      Yield: 60 Cookies
 
    3/4 c  Unsalted butter;
           - at room temperature
      1 c  Granulated sugar
      3    Egg yolks
  1 1/2 ts Lemon rind; grated
  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
  
  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.
  
  Heat oven to 350°F. Roll dough 1/8" 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.
  
  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 by Debbie Vanni of Libertyville, Illinois

  Recipe FROM: Chicago Tribune annual Food Guide Holiday Cookie
  Contest Dec 4, 1986
 
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