Prep Time: 1 Hour 15 Minutes
Cook Time: 20 Minutes
■2 sticks Butter, Softened
■½ cups Sugar
■2 whole Egg Yolks, Stirred
■1 teaspoon Vanilla Extract
■Zest Of 1 Lemon
■Zest Of 1 Orange
■Juice Of 1 Lemon
■2 cups All-purpose Flour, Sifted Twice
■Candied Green And Red Cherries (sold Around The Holidays)
Cream butter and sugar until fluffy.
Add egg yolks, vanilla, orange peel, lemon peel, and lemon juice, and mix until combined. Use rubber spatula to scrape bowl, then mix again.
Add sifted flour and mix until combined. Place dough in a ziploc bag and refrigerate for at least one hour, or until firm.
When ready to make the cookies, preheat oven to 300 degrees. Cut candied cherries in half.
Roll dough into small balls and set on a cookie sheet lined with parchment paper or a baking mat. Gently press the cherry halves, cut side down, into each ball.
Bake for 20 minutes, removing from oven before they start to brown. Cool on a wire rack.
*Adapted from a Helen Corbitt recipe.