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To make 60 butter crisps you will need
Ingredients
| 6 1/4 | oz | Unsalted butter, at room temperature | | 7 | oz | Granulated sugar | | 3 | | Egg yolks | | 1 1/2 | teaspoons | Grated lemon rind | | 1 1/2 | teaspoons | Lemon juice | | 1 1/2 | teaspoons | Cherry liqueur (Kirsch) | | 1/8 | teaspoons | Salt | | 8 1/2 | oz | plain flour | | | Colored 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.
Butter crisps are a great addition to your afternoon tea or party table.
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