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Puffed Heart Lemon Cookies

  • Servings: 20
  • Course: Dessert

Some of the most memorable gifts come from the kitchen. What better way to share the fun of Valentine's Day than with these cake-like confections that taste a little tart from the citrus and sweet from the icing? The sturdy, nonstick paper comes in handy when rolling dough between two sheets of parchment paper, too. When baked on parchment paper, cookies bake more evenly and slide off without breaking. If you have a large wire rack, you can slide the whole piece of parchment paper lined with the baked cookies from the cookie sheet to the wire rack to cool.

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  • 2-1/2 cup all-purpose flour
  • 1/4 teaspoon baking powder
  • 1 cup butter, softened
  • 3/4 cup granulated sugar
  • 2 eggs
  • 1 egg yolk
  • 1/4 teaspoon vanilla
  • 2 teaspoons finely shredded lemon peel
  • Royal Icing or Lemon Glaze (recipe below)


Step 1

Preheat oven to 375°F. In small bowl stir together flour and baking powder; set aside.

Step 2

In a large mixing bowl beat butter with an electric mixer on low speed for 30 seconds. Add the sugar. Beat until combined, scraping sides of bowl occasionally. Beat in eggs, egg yolk, and vanilla. Beat in flour mixture. Stir in lemon peel. Cover and refrigerate dough for 3 hours or until easy to handle.

Step 3

On a lightly floured surface, roll dough to 1/8- to 1/4-inch thickness. Cut out dough with 3-inch heart-shape cookie cutters; place 2 inches apart on parchment paper-lined cookie sheets. Bake for 8 to 10 minutes or until edges are golden. Carefully transfer to a cooling rack; cool completely.

Step 4

Spread half the cookie tops with white Lemon Glaze and the other half with pink Lemon Glaze, or frost all one color. Let stand on wire rack until icing is dry. Transfer some of the icing to a pastry bag fitted with a writing tip or a small self-sealing plastic bag with a small corner snipped off to pipe initials, if desired. Makes about 20 cookies.

How to Make Royal Icing:

In a large mixing bowl combine one 16-ounce package powdered sugar (3-1/4 cups), 2 tablespoons meringue powder, and 1/2 teaspoon cream of tartar. Add 1/2 cup warm water. Beat with an electric mixer on low speed until combined; beat on high speed for 7 to 10 minutes or until sugar mixture is very stiff. Add 1 teaspoon finely shredded lemon peel. Cover bowl with a damp paper towel and plastic wrap; refrigerate up to 2 days. Makes about 5 cups.

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