|Butter/Margarine||1 Cup (16 tbs), softened|
|Sugar||1 Cup (16 tbs)|
|Grated lemon peel||3 Teaspoon|
|All purpose flour||2 Cup (32 tbs)|
|Ground blanched almonds||1⁄2 Cup (8 tbs)|
|Candied cherries||20 , 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 325Â° oven for about 20 minutes or until edges are golden.
Transfer to racks and let cool completely.