Cassis Crisps

28 Ratings
  • 5 4
  • 4 6
  • 3 13
  • 2 1
  • 1 4

Creme de cassis is a black-currant-flavored liqueur that adds great flavor to these crispy cookies.

Martha Stewart Living, Winter 1990

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Recipe Summary test

Yield:
Makes about 2 1/2 dozen
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Ingredients

Directions

  • Preheat oven to 350 degrees. Sift together flour, baking powder, and salt into a medium 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 creme de cassis, and mix until combined. Add flour mixture, and mix on low speed until smooth.

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  • Divide dough in half, and wrap each half in plastic; refrigerate until cold, about 1 hour. Working with 1 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. Let cool on sheets on wire racks. Cookies can be stored in an airtight container at room temperature up to 3 days.

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Reviews (13)

28 Ratings
  • 5 4
  • 4 6
  • 3 13
  • 2 1
  • 1 4
Martha Stewart Member
07/18/2014
Ignore my previous recommendations. I made the recipe again with these changes. It was much easier and the results were just as pretty as Martha's. 1) Don't refrigerate. 2) Roll dough into small balls and roll them in dusting sugar. 3) Place on your baking sheet covered with parchment paper. 4) Press down to 1/4 in. thickness with a glass with a flat bottom. 5) Cook for 10-12 minutes. It makes more cookies, and they'll probably be much prettier than the irregular squares you get otherwise.
Martha Stewart Member
07/12/2014
I love cassis and was really looking forward to this recipe. The other reviews are correct that the cassis flavor is very muted. It won't taste much different than a standard sugar cookie. Tasty, but only faintly cassis flavored. My biggest issues were aesthetic/practical: 1) It's rather difficult to cut pretty square cookies unless you have a cutter. I'll make them circular next time I make them. 2) The dusting sugar wouldn't stick. I brushed the cookies with extra cassis before dusting.
Martha Stewart Member
03/07/2012
this ended up being a very boring cookie. You couldn't taste any hint of the cassis so it was pretty much just a sugar cookie in the end.
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Martha Stewart Member
12/17/2010
I think this might be the most dull cookie I have ever mad from this book. I am sorry I wasted my time and effort getting cassis. Boring. Make something else.
Martha Stewart Member
02/07/2010
Muy buena la receta el cassis le da un sabor especial y muy agradable
Martha Stewart Member
12/31/2008
to sub for alcohol in recipe, use black currant italian soda syrup or black currant jam.
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Martha Stewart Member
12/31/2008
Meant to add, not in the amount show for the liquor, but guess I would have to add some other liquid to replace? Any suggestions?
Martha Stewart Member
12/31/2008
I do not have liquor of any kind so couldn't I just add a regular bottled flavoring?
Martha Stewart Member
12/31/2008
to kitkath. I'm sure you could use any cordial that you like the flavor of. Just think about a cookie flavored with each cordial you have, and try which ever sounds the best to you.
Martha Stewart Member
12/31/2008
What other flavor can I use??? I have other cordials but not that one. thanks
Martha Stewart Member
12/31/2008
to julialovesmartha go to www.fancyflours.com/ to search for the coookie cutter.
Martha Stewart Member
12/31/2008
As stated in the description above "Creme de cassis is a black-currant-flavored liqueur that adds great flavor to these crispy cookies."
Martha Stewart Member
12/31/2008
What is Creme De Cassis?
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