3/4 cup unsalted butter, at room
1 temperature
1 cup granulated sugar
3 each egg yolks
1 1/2 tsp grated lemon rind
1 1/2 tsp lemon juice
1 1/2 tsp cherry liqueur (kirsch)
1/8 tsp salt
2 cup all-purpose flour
1 colored sugar crystals or
1 plain pearl sugar crystals
Directions
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
Servings: 60 servings
1986 Winner: Butter Crisps Recipe brought to you by Recipe Ideas
Categories: Cookie
The History of Recipes
Recipes as a concept can be found far back into antiquity, certainly as far as ancient Egypt, and quite possibly further than that. Having said that, mostly, these old recipes were just very simple hieroglyphic recipes for preparing meals.
Progressing into Roman times 25BC a roman called Apicius wrote some scripts detailing recipes prepared by wealthy Romans. In his scrolls, Apicius tells us how the meals of wealthy Romans were separated into hors d`oeuvre, main meal and dessert, something that is very familiar to us today. Additionally, he informs us how the Roman chefs used a good variety of aromatic flavours, including some that we all recognise like basil, rue and asafoetida. Over the succeeding few centuries, the powerful and wealthy houses competed to lay on the most exotic meals, and because of this the best cooks and their collection of recipes were highly sought after. Notwithstanding that, it wasn`t until the 19th century that formal cookery and recipe publications really came of age. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted their lives to collecting, trying out, and writing down recipes to allow everyone to enjoy them. When we get to the twentieth century, cook books are highly popular mostly due to higher levels of literacy, more leisure time and disposable income. |
We hope you enjoy this 1986 Winner_ Butter Crisps recipe.
