Fly away with these whimsical, lemon-scented sugar cookies. There's a cherry bonus in the center.
BUTTERFLY COOKIES
1/3 cup butter or margaine
1/3 cup vegetable shortening
2 cups all-purpose flour, divided use
3/4 cup granulated sugar
1 large egg
1 tablespoon milk
1 teaspoon baking powder 
1 teaspoon vanilla extract
1/8 teaspoon salt
3 tablespoons colored sugar sprinkles
1/2 teaspoon finely grated lemon peel
18 candied red cherries, halved
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.
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).
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.
Makes 36 cookies.
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