{"id":59750,"date":"2026-02-22T22:28:07","date_gmt":"2026-02-22T22:28:07","guid":{"rendered":"https:\/\/recipes4thecook.com\/blueribbon\/butter-crisps"},"modified":"2026-02-22T22:28:07","modified_gmt":"2026-02-22T22:28:07","slug":"butter-crisps","status":"publish","type":"post","link":"https:\/\/recipes4thecook.com\/blue\/blog\/2026\/02\/22\/butter-crisps\/","title":{"rendered":"Butter Crisps"},"content":{"rendered":"<p align=\"left\"><b><font face=\"comic sans ms\" size=\"5\">Ingredients<\/font><\/b><\/p>\n<p>3\/4 c Unsalted butter,at room Temperature<br \/>\n 1 c Granulated sugar<br \/>\n 3 Egg yolks<br \/>\n 1 1\/2 t lemon rind,Grated<br \/>\n 1 1\/2 t Lemon juice<br \/>\n 1 1\/2 t Cherry liqueur,(Kirsch)<br \/>\n 1\/8 t Salt<br \/>\n 2 c All-purpose flour<br \/>\n Colored sugar crystals orPlain pearl sugar crystals<\/p>\n<p align=\"left\"><b><font face=\"comic sans ms\" size=\"5\">Cooking Instructions<\/font><\/b><\/p>\n<p>1. Beat butter, sugar, egg yolks, lemon rind, lemon juice, cherry<br \/>\nliqueur and salt in large mixer bowl. Stir in the flour. Shape into<br \/>\nball; cover and refrigerate for 1 hour.<br \/>\n2. Heat oven to 350 degrees. Roll dough 1\/8-inch thick on lightly<br \/>\nfloured cloth-covered board. Cut into desired shapes. Place on greased<br \/>\nbaking sheet; sprinkle with sugar crystals. Bake 10 minutes (cookies<br \/>\nshould not brown). Cool on wire racks.<br \/>\n3. Store in airtight container 2 days to develop flavor. Cookies can be<br \/>\nstored in airtight container at room temperature up to 6 weeks or in<br \/>\nfreezer up to 2 months.<br \/>\nRecipe from Debbie Vanni of Libertyville, Illinois. from the Chicago<br \/>\nTribune annual Food Guide Holiday Cookie Contest December 4, 1986<\/p>\n<p>&nbsp;<br \/>&nbsp;<br \/>&nbsp;&quot;I have heard the grumblings of the sons of Israel; speak to them, saying, &#039;At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.&#039;&quot; (Exodus 16:<\/p>\n","protected":false},"excerpt":{"rendered":"<p>BlueRibbon<\/p>\n <a class=\"more-link\" href=\"https:\/\/recipes4thecook.com\/blue\/blog\/2026\/02\/22\/butter-crisps\/\"><span class=\"more-msg\">Continue reading &rarr;<\/span><\/a>","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-59750","post","type-post","status-publish","format-standard","hentry","category-blueribbon"],"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/recipes4thecook.com\/blue\/wp-json\/wp\/v2\/posts\/59750","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipes4thecook.com\/blue\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipes4thecook.com\/blue\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipes4thecook.com\/blue\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/recipes4thecook.com\/blue\/wp-json\/wp\/v2\/comments?post=59750"}],"version-history":[{"count":0,"href":"https:\/\/recipes4thecook.com\/blue\/wp-json\/wp\/v2\/posts\/59750\/revisions"}],"wp:attachment":[{"href":"https:\/\/recipes4thecook.com\/blue\/wp-json\/wp\/v2\/media?parent=59750"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipes4thecook.com\/blue\/wp-json\/wp\/v2\/categories?post=59750"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipes4thecook.com\/blue\/wp-json\/wp\/v2\/tags?post=59750"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}