CASSIS CRISPS

Cassis Crisps image

Yield makes about 2 1/2 dozen

Number Of Ingredients 8

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2 3/4 cups sifted all-purpose flour, plus more for work surface
2 teaspoons baking powder
1/2 teaspoon coarse salt
1/2 cup (1 stick) unsalted butter, room temperature
1 cup granulated sugar
2 large eggs
1/4 cup crème de cassis
Coarse sanding sugar, for sprinkling

Steps:

Sift together flour, baking powder, and salt into a bowl. Put butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 4 minutes.
Add eggs and crème de cassis, and mix until combined. Add flour mixture, and mix on low until smooth. Divide dough in half, and wrap each in plastic; refrigerate until cold, about 1 hour.
Preheat oven to 350°F. Working with one half at a time, roll out dough on a lightly floured surface to 1/4 inch thick, and cut into 3-inch squares. 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, rotating sheets halfway through. Let cool on sheets on wire racks. Cookies can be stored in an airtight container at room temperature up to 3 days.