“This looks good, but I haven't tried yet.”
READY IN:
48hrs 15mins
YIELD:
60 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. Beat butter and sugar till fluffy.
  2. Beat in lemon rind.
  3. Beat in kirsch.
  4. Beat in salt.
  5. Beat in 2 eggs, one at time.
  6. Stir in flour till no longer sticky--may need more flour.
  7. Knead gently--don't over handle or dough will get tough.
  8. Refrigerate overnight.
  9. Grease cookie sheet next day.
  10. Roll dough out to 1/4 inch thickness.
  11. Cut out with small cookie cutters.
  12. Leave 1 inch between cookies.
  13. Beat together egg and water; brush on cookies.
  14. Bake 15 minutes in 350°F oven or until golden.

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