Ingredients
- 3 egg yolks
- 2 develop flavor
- 2 c all purpose flour
- 1 c granulated sugar
- 3/4 c butter (unsalted)
- 1 1/2 ts lemon juice
- 1 1/2 ts cherry liqueur
- 1 1/2 ts lemon rind (grated)
- 1/8 ts salt
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 ----
