1 cup (1/2 lb.) butter or margarine, softened
1 cup sugar
1 egg yolk
3 tsp. grated lemon peel
2 cups all-purpose flour
1 cup ground blanched almonds
About 20 candied cherries cut in half
Beat butter and the cup of sugar until creamy; beat in egg yolk and lemon peel. Then gradually add flour, blend thoroughly and stir in almonds. Gather dough into a ball with your hands. On a lightly floured board, roll out dough to a thickness of1/4 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 with sugar. Press in half a cherry in center of each cookie. Bake in a 325 oven for about 20 minutes or until edges are golden. Transfer to racks and let cool completely. Store airtight.