Cherry Lemon Crowns

2/3 cup butter or margarine, softened
1 (3 ounce) package cream cheese, softened
1 cup sugar
1 egg yolk
1 tsp grated lemon rind
1 tsp fresh lemon juice
2 cups flour
1 dozen each candied red and green cherries, halved

Beat butter and cream cheese at medium speed of an electric mixer until creamy.
Gradually add sugar, beating until light and fluffy. Add egg yolk, lemon rind, and lemon
juice, beating well. Add flour, beating until blended. Cover and chill dough for 2 hours.

Shape dough into 1 inch balls. Place 2 inches apart on ungreased cookie sheets.
Flatten each ball into a 1 1/2 inch disc. Press a candied cherry half in centre of each cookie.

Bake at 350 degrees for 12 to 15 minutes or until edges are barely golden.
Cool one minute on cookie sheets; remove to wire racks, and cool completely.
Drizzle lightly with lemon glaze.
Let stand until glaze sets.

Makes 4 dozen.

Lemon Glaze

1 1/2 cups sifted powdered sugar
1 to 2 tbsp fresh lemon juice

Combine powdered sugar and lemon juice, stirring well.
Glaze should be thick, yet easy to drizzle.

Yield enough for 4 dozen cookies.