Just made these. Used heart cookie cutter and cut out the center with a smaller heart then iced and diped in colored sugar, pretty and very good flavor. Tangy lemon
* Exported from MasterCook *
LEMON HEART CUTOUT COOKIES Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Cups FLOUR
3 Tablespoons CORNSTARCH
3/4 Tablespoon SALT
3 BUTTER STICKS =(1 1/2C)
1 Cup CONFECTIONERS SUGAR
1 Tablespoon GRATED LEMON PEEL
1 1/2 Teaspoons LEMON Extract
1/4 Teaspoon ALMOND Extract
Cream butter and confectioners sugar (sifted)
beat in extracts and lemon peel
in a separate bowl or wax paper,combine flour,cornstarch and salt
Add dry to wet a little at a time
Divide dough into three balls
Roll out between two sheets of wax paper
Dough should be 3/8 " thck (I like mine thinner)
If dough gets too soft freeze or refrigerate for a few minutes
Transfer from waxed paper to cookie sheet by lightly floured spatula
Place 1" apart
Bake 325 (or 310 convection) 15 to 16 min (my 2/8 took 12 min )
Glaze
2C Confectioners sugar
4 to 6 tea lemon juice
1 tea lemon extract
Ice cookies and dip tops or edges into colered sugar
Description:
"Excellent flavor and easy to work with"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 1470 Calories; 4g Fat (2.3% calories from fat); 39g Protein; 309g Carbohydrate; 12g Dietary Fiber; 0mg Cholesterol; 4806mg Sodium. Exchanges: 20 Grain(Starch); 0 Fruit.
NOTES : Good Houskeeping December 2002 Holiday baking
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
![]()


Reply With Quote
I didn't put serving size into MC so the numbers are for the whole batch, I guess. ( In the past, I might have been able to eat the whole batch, I've been known to eat half a batch while DH eats the other half, those days are gone, now, though!)

