3/4 cup unsalted butter, at room
1 temperature
1 cup granulated sugar
3 each egg yolks
1 1/2 teaspoon grated lemon rind
1 1/2 teaspoon lemon juice
1 1/2 teaspoon cherry liqueur (kirsch)
1/8 teaspoon salt
2 cup all-purpose flour
1 colored sugar crystals or
1 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
