---------- Recipe via Meal-Master (tm) v8.05
       Title: 1986 Winner: Butter Crisps
  Categories: Cookies, Holiday
       Yield: 60 servings
     3/4 c  Unsalted butter, at room
       1 c  Granulated sugar
       3    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
       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