This recipe is based on Cassis Crisps from Martha Stewart’s web site. I tried it with Creme de Cassis (black currant flavored liqueur) and Creme de Banana. In both cases the flavoring was very subtle. I may try it this weekend with Wilson Creek Chocolate Port, Chambord (black raspberry flavored liqueur) or almond extract.
These cookies are crisp on the outside and tender on the inside. The sanding sugar adds one more layer to the texture.
Note: Sanding sugar is sugar with very large granules.
- 2 3/4 cups sifted all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup (1 stick) unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 1/4 cup flavored liqueur
- Coarse sanding sugar, for sprinkling
- Preheat oven to 350° (325° if using a convection oven).
- Sift together flour, baking powder, and salt.
- Put butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, mix on medium speed (#6 on my KitchenAid) until pale and fluffy, about 4 minutes. Add eggs and flavored liqueur, and mix until combined.
- Add flour mixture, and mix on low speed (#4 on my KitchenAid) until smooth (it will still be a bit sticky).
- Divide dough in half, and wrap each half in plastic; refrigerate until cold, at least 1 hour.
- Working with 1 half at a time, flour the dough lightly on both sides and roll out to 1/4 inch thick.Quickly cut out cookies using a medium size cookie cutter. Space 2 inches apart on baking sheets lined with parchment paper, and sprinkle with sanding sugar. Reroll scraps; repeat with remaining dough.
- Bake cookies until golden brown all over, 12 to 15 minutes (14 – 15 minutes if using a convection oven). Let cool on wire racks.