Resembling dogwood blossoms, these butter cookies have just a hint of ginger and lemon.
Combine butter and sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg, lemon zest and vanilla; continue beating until well mixed. Add flour, baking powder, ginger and salt; beat at low speed until well mixed. Cover; refrigerate at least 1 hour or until firm.
Heat oven to 375°F. Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/8-inch thickness. Cut with 3/4-inch heart-shaped cookie cutter. For each cookie, arrange four hearts with points together on ungreased cookie sheet. (Points and sides should overlap slightly.) Bake 5-6 minutes or until set. Cool completely.
Combine 2 cups powdered sugar, lemon juice and red food color in small bowl; mix well. Stir in water, 1 teaspoon at a time, until desired glazing consistency. Spread about 1/4 to 1/2 teaspoon glaze on each cooled cookie.
Combine remaining 1/4 cup powdered sugar, 1 teaspoon water and 1 drop yellow food color in another small bowl; mix well. Using toothpick, place tiny dot of yellow frosting in center of each cookie.
Dietary Fiber: 0g
Very tasty. I used fresh lemon juice in the cookie instead of vanilla. I also used spring cookie cutters and decorated the glazed cookies with pretty colored sugars.
@Bridget instead of lemon extract simply use lemon juice, works the same and it's more healthy :)
Cookie was too hard and dry. The cookie itself needed more flavor, maybe lemon extract. Would not make again.
These have a wonderful flavor and are very easy to make.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/823
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