Yule Butter Cookies

1/2 cup butter
3/4 cup sugar
grated rind of 1 lemon
juice of one small lemon or
1 tablespoon Kirsch
2 eggs plus 1 egg yolk, beaten
2 1/2 to 2 3/4 cups all-purpose flour

Cream the butter. Gradually beat in the sugar, beating well after each addition. Beat in the grated lemon rind, the lemon juice and the 2 whole eggs. Blend thoroughly. Stir in the flour, beginning with 2 1/2 cups. Knead the dough with the hands until it is smooth and clears the fingers. If it is too sticky, add the remaining flour. Wrap the dough in waxed paper and chill for 4 hours or overnight. Roll out the dough between two sheets of waxed paper to the thickness of 1/4 inch. Cut the dough with small fancy cookie cutters in shapes such as stars, hearts and crescents. Place them on a buttered and floured cookie sheet 1 inch apart. Brush with the beaten egg yolk. Bake in a preheated moderate oven (350) for about 15 min. or until golden.

Tips: Keep in a tightly closed container. Cookies taste best after 2 days.