Ingredients Jump to Instructions ↓

  1. 1/3 cup butter or margarine, softened

  2. 1/3 cup vegetable shortening

  3. 2 cups all-purpose flour, divided use

  4. 3/4 cup granulated sugar

  5. 1 large egg

  6. 1 tablespoon milk

  7. 1 teaspoon baking powder

  8. 1 teaspoon vanilla extract

  9. 1/8 teaspoon salt

  10. 3 tablespoons colored sugar sprinkles

  11. 1/2 teaspoon finely grated lemon peel

  12. 18 candied red cherries, halved

Instructions Jump to Ingredients ↑

  1. 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.


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