BUTTER CRISPS

3/4 cup unsalted butter, at room temperature
1 cup granulated sugar
3 egg yolks
1 1/2 tsp grated lemon rind
1 1/2 tsp lemon juice
1 1/2 tsp cherry liqueur (kirsch)
1/8 tbsp salt
2 cups all-purpose flour
colored sugar crystals or
plain pearl sugar crystals

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.

WHEN READY TO BAKE:
Preheat oven to 350 degrees F. Grease baking sheets.

Roll dough 1/8-inch thick on lightly floured cloth-covered board. Cut into desired shapes. Place on prepared baking sheets; 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 from Debbie Vanni of Libertyville, Illinois
Source: the Chicago Tribune annual Food Guide Holiday Cookie Contest December 4, 1986

Makes 60 cookies
Source: unknown (1986 Cookie Contest Winner)