| 34 cup Unsalted butter, at room | | Temperature | | 1 cup Granulated sugar | | 3 x Egg yolks | | 1 1/2 tsp Grated lemon rind | | 1 1/2 tsp Lemon juice | | 1 1/2 tsp Cherry liqueur (kirsch) | | 1/8 tsp Salt | | 2 cup 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. |
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