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| 3/4 Tasse | Unsalted butter, at room |
| | Temperature |
| 1 Tasse | sugar granulated |
| 3 | egg yolks |
| 1 1/2 Teelöffel | lemon rind grated |
| 1 1/2 Teelöffel | lemon juice |
| 1 1/2 Teelöffel | Cherry liqueur (Kirsch) |
| 1/8 Teelöffel | salt |
| 2 Tasse | all-purpose flour |
| | Colored sugar crystals or |
| | Plain pearl sugar crystals |
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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
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