Lemon Hearts Recipe




 Butter/Margarine1 Cup (16 tbs), softened
 Sugar1 Cup (16 tbs)
 Egg yolk1
 Grated lemon peel3 Teaspoon
 All purpose flour2 Cup (32 tbs)
 Ground blanched almonds1⁄2 Cup (8 tbs)
 Candied cherries20 , cut in half


In large bowl of an electric mixer, beat butter and the 1 cup sugar until creamy; beat in egg yolk and lemon peel.
Gradually add flour, blending thoroughly; stir in almonds.
Gather dough into a ball with your hands.
On a lightly floured board, roll out dough to a thickness of 1/4 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