- 1 c. (1/2 lb.) butter or margarine, softened
- 1 c. sugar
- 1 egg yolk
- 3 tsp. grated lemon peel
- 2 c. all-purpose flour
- 1/2 c. ground blanched almonds
- Sugar for sprinkling
- About 20 candied cherries, cut in half
On a lightly floured board, roll out dough to a thickness of1/4 inch. Cut out with a 2 to 3-inch heart-shaped cookie cutter; transfer cookies to greased baking sheets, spacing about 1 inch apart. Sprinkle cookies lightly with sugar. Place half a cherry, cut side down, in center of each and press in lightly.
Bake in a 325~ oven for about 20 minutes or until edges are golden. Transfer to racks and let cool completely. Store airtight. Makes about 3-1/2 dozen.
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