Ingredients

• 1 ½ teaspoon granulated lemon rind
• 1 ½ teaspoon lemon juice
• 1 ½ teaspoon cherry liqueur (Kirsch)
• 1/8 teaspoon salt
• 2 cups all-purpose flour
• Colored sugar crystals or plain pearl sugar crystals

Directions

• Directions
• 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.
• Heat oven to 350 degrees. Roll dough 1/8 inches 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.
• 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.