Butterfly Cookies

In a large bowl beat butter and shortening until fluffy. Stir in half of the flour, sugar, egg, milk, baking powder, vanilla and salt; beat until thoroughly combined. Stir in remaining half of flour, sugar sprinkles and lemon peel. Cover and refrigerate for 3 hours.

Preheat oven to 375°F (190°C).

Roll dough onto a lightly floured surface to 1/8-inch thick and cut into diamond shapes. Place 1 inch apart on an ungreased baking sheet. Set a cherry half in the center of each cookie. Cut small slits in each cookie from the cherry to each corner and spread dough apart slightly (it will almost resemble a butterfly).

Bake for 5 to 7 minutes or until edges are firm. Cool for 1 minute before transferring to wire racks.