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Ingredients:
3/4 Cup(s) Unsalted butter
1 Cup(s) Granulated sugar
3 Egg yolks
1 1/2 Teaspoon(s) Grated lemon rind
1 1/2 Teaspoon(s) Lemon juice
1 1/2 Teaspoon(s) Cherry liqueur (Kirsch)
1/8 Teaspoon(s) Salt
2 Cup(s) All-purpose flour
Directions: Preparation time: 35 minutes Chilling time: 1 hour Baking time: 10 minutes 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.
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