Yield: 60 Servings
|¾ cup||Unsalted butter, at room|
|1 cup||Granulated sugar|
|3 eaches||Egg yolks|
|1½ teaspoon||Grated lemon rind|
|1½ teaspoon||Lemon juice|
|1½ teaspoon||Cherry liqueur (Kirsch)|
|2 cups||All-purpose flour|
|\N \N||Colored sugar crystals or|
|\N \N||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 ⅛-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