Ingredients
- 3 egg yolks
- 2 develop flavor
- 250 gr all purpose flour
- 200 gr granulated sugar
- 100 gr butter (unsalted)
- 7 ml lemon juice
- 7 ml cherry liqueur
- 3 gr lemon rind (grated)
- 1 gr 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 ----
