|Butter||1⁄2 Cup (8 tbs)|
|Margarine||1⁄2 Cup (8 tbs)|
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Cornstarch||1⁄2 Cup (8 tbs)|
|Confectioners sugar||1 Tablespoon|
Cut the butter and margarine into pieces.
Add the confectioner's sugar and mix until light and fluffy .
Add the flour, cornstarch and lemon rind and mix until creamy.
Put the mixture into a piping bag fitted with a star nozzle and pipe 24 whirls on to a greased baking sheet.
Cut the cherries in half and put a piece in the center of each cookie.
Bake at 375Â°F for 15 minutes.
Cool on a wire rack.
Dust thickly with sifted confectioner's sugar.