Amount
Ingredient
Preparation



3/4
cup
butter

unsalted, at room temperature



1
cup
sugar

granulated



3
each
egg yolks





1 1/2
teaspoons
lemon rind

grated



1 1/2
teaspoons
lemon juice





1 1/2
teaspoons
cherry liqueur

(kirsch)



1/8
teaspoon
salt





2
cups
flour

all-purpose



1
x
colored sugar crystals

 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 35 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 1 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.