1 c. butter
1/2 c. sugar
2 eggs, separated
1 tsp. grated lemon rind
2 1/2 c. all-purpose flour
2 tbsp. milk
1 c. chopped walnuts
12-15 candied cherries

Cream butter until soft and smooth. Add sugar gradually, creaming after each addition. Beat in egg yolks and rind until fluffy. Stir in half the flour, then milk and remaining flour. Knead slightly to blend. Shape into balls (about the size of walnuts). Roll in slightly beaten egg whites, then in nuts. Place on greased baking sheets. Press half a cherry in center of each cookie. Bake at 350 degrees for 20-23 minutes. Cool on cake racks. Yield 24-30 cookies.