1986 winner: butter crisps

3/4 c  Unsalted butter, at room
           Temperature
      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
 

    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
 
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