For the next 3 weekends, I will be giving you some of my favorite Christmas cookie recipes; ones that I make year after year. This first one has some fussy ingredients, and you can’t even eat them right away, but they are worth it! They are a trumped up version of a simple sugar cookie, but with an incredible flavor like you’ve never tasted!
SWISS BUTTER CRISP COOKIES
3/4 cup unsalted butter, softened (no substitutions!)
1 cup granulated sugar
3 egg yolks
1-1/2 teaspoons grated lemon peel
1-1/2 teaspoons fresh lemon juice
1-1/2 teaspoons cherry liqueur (Kirsch)
1/8 teaspoon salt
2 cups all-purpose flour
Various colors of sugar crystals
1. In a mixer bowl, beat together the butter, sugar, egg yolks, lemon peel, lemon juice, cherry liqueur, and salt. Stir in flour. Shape into a ball and wrap in plastic wrap. Refrigerate for 1 hour.
2. Heat oven to 350 degrees. Roll dough 1/8 inch thick on lightly floured work surface. Cut into desired shapes with cookie cutters. Place on parchment-lined baking sheets and sprinkle each with colored sugar.
3. Bake for 10 minutes. Cookies should not brown. Cool on wire racks. Store cookies in airtight covered containers for 2 days to develop the flavors. This is very important or they will just taste like any other sugar cookie. After 2 days, the flavor is amazing. Makes about 5 dozen cookies, depending on size of cookie cutters.
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