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 Posted to MM-Recipes Digest V3 #340

From: Linda Place <placel@worldnet.att.net>

Date: Thu, 12 Dec 1996 11:32:57 +0000