Buttershots Crisps
  • 1 cup butter, slightly softened
  • 2 cups dark brown sugar
  • 1 egg
  • ¼ cup Buttershots liqueur
  • 3 cups flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • GLAZE:
  • 1 cup powdered sugar
  • pinch of salt
  • ½ teaspoon dry egg whites (optional)
  • 2 tablespoons Buttershots liqueur
  1. Cream butter and brown sugar well.
  2. Add egg and Buttershots. Mix thoroughly.
  3. Add flour, baking powder, baking soda, and salt and mix until combined.
  4. Wrap dough in plastic and chill for at least an hour.
  5. Heat oven to 350 F.
  6. Working with half the dough at a time, and keeping the rest refrigerated, roll dough very thin (about ⅛-inch) on generously floured surface.
  7. Cut out shapes and place on baking sheet, about 1 inch apart.
  8. Bake for 9 to 10 minutes, or until the cookies are a rich golden brown. Allow the cookie sheet to sit on a rack for a minute or two and then move the cookies to a cooling rack.
  9. While the cookies are completely cool, prepare glaze:
  10. Sift together the powdered sugar, salt, and powdered egg whites (the egg whites will help make the glaze firm) and place in a small bowl.
  11. Add the Buttershots and mix together well.
  12. Spread over cooled cookies with a knife or pastry brush, or drizzle over the cookies using a zipper bag with the tip cut off.
  13. Allow the glaze to dry and then put the cookies in an airtight container.
Recipe by The Rowdy Baker at http://www.therowdybaker.com/?p=1408