Title: 1986 winner: butter crisps
 Categories: Cookies, Holiday
      Yield: 60 Servings
 
    3/4 c  Unsalted butter, at room
           Temperature
      1 c  Granulated sugar
      3 ea 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
 
  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.