Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3/4 c Unsalted butter, at room
Temperature
1 c Granulated sugar
3 ea Egg yolks
1 1/2 ts Grated lemon rind
1 1/2 ts Lemon juice
1 1/2 ts Cherry liqueur (Kirsch)
1/8 ts Salt
2 c All-purpose flour
Colored sugar crystals or
Plain pearl sugar crystals

Preparation time: 35 minutes Chilling time: 1 hour Baking time: 10
minutes

1. Beat butter, sugar, egg yolks, lemon rind, lemon juice, cherry
liqueur and salt in large mixer bowl. Stir in the flour. Shape into
ball; cover and refrigerate for 1 hour.

2. Heat oven to 350 degrees. Roll dough 1/8-inch thick on lightly
floured cloth-covered board. Cut into desired shapes. Place on greased
baking sheet; sprinkle with sugar crystals. Bake 10 minutes (cookies
should not brown). Cool on wire racks.

3. Store in airtight container 2 days to develop flavor. Cookies
can be stored in airtight container at room temperature up to 6 weeks
or in freezer up to 2 months.

Recipe from Debbie Vanni of Libertyville, Illinois. from the Chicago
Tribune annual Food Guide Holiday Cookie Contest December 4, 1986

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