Becky has spent her entire career cooking and baking, which are also her favorite hobbies outside of work. For her, time spent in the kitchen not only relieves stress, but is lots of fun as well. Becky’s love for baking began as a child, standing on a chair next her mom, adding ingredients and mixing up dough.
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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
© 2015 Land O'Lakes, Inc.
Today marks a quarter of a century for me on this beautiful planet. Twenty-five years of learning, exploring, and stuffing my face with delicious eats. And I can’t think of a better way to celebrate than to spend a relaxing day in the kitchen.
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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