Wednesday, December 11, 2013

Lemon Heart Cookies: 12 Days of Cookies 2013

Day 8: Lemon Hearts
These adorable little cookies from Good Housekeeping look like the perfect after dinner treat.  These would be perfect with a cup of hot tea or coffee!  I made lemon cookies for my grandma one Christmas, and I loved them.  With so many rich traditional holiday recipes, the refreshing and light taste of the lemon cookies really popped.

Don't forget to check back tomorrow for another recipe!

  • 3 cup(s) all-purpose flour
  • 3 tablespoon(s) cornstarch
  • 3/4 teaspoon(s) salt
  • 1 1/2 cup(s) (3 sticks) butter (no substitutions)
  • 1 cup(s) confectioners' sugar
  • 1 tablespoon(s) grated fresh lemon peel
  • 1 1/2 teaspoon(s) lemon extract
  • 1/4 teaspoon(s) almond extract
Lemon Glaze:
  • 1 1/2 cup(s) confectioners' sugar
  • 5 teaspoon(s) fresh lemon juice
  • 1 1/2 teaspoon(s) grated fresh lemon peel
Preheat oven to 325 degrees F 

Prepare lemon cookies: On waxed paper, combine flour, cornstarch, and salt. In large bowl, with mixer at medium speed, beat butter and sugar until creamy, occasionally scraping bowl with rubber spatula. Beat in lemon peel and extracts. Reduce speed to low; gradually beat in flour mixture until blended, occasionally scraping bowl.

Divide dough in half. Between two 20-inch sheets of waxed paper, roll half of dough 3/8 inch thick. (If paper wrinkles during rolling, peel it off, then replace it to remove wrinkles.)

With floured 2 1/4-inch heart-shaped cookie cutter, cut dough into as many cookies as possible. With floured 3/4-inch heart-shaped cookie cutter, cut out and remove centers from cookies. Reserve centers and trimmings to reroll. With lightly floured wide spatula, carefully place cookies, 1 inch apart, on ungreased large cookie sheet. (If dough becomes too soft to transfer to cookie sheet, freeze 10 minutes until firm.)

Bake cookies 15 to 16 minutes or until edges are golden. Transfer cookies to wire rack; cool 10 minutes.

Meanwhile, prepare lemon glaze: In small bowl, with wire whisk or fork, mix confectioners' sugar, lemon juice, and lemon peel until blended. Dip top side of each warm cookie into glaze. Place cookies on wire rack set over waxed paper to catch any drips. Allow glaze to set, about 20 minutes.

Repeat with remaining dough, reserved centers, trimmings, and glaze, adding a little water to glaze if it begins to thicken. Store cookies, with waxed paper between layers, in tightly covered container at room temperature up to 1 week, or in freezer up to 3 months.


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