Resembling dogwood blossoms, these butter cookies have just a hint of ginger and lemon.
Read the Story Behind the Recipe
When you see this badge, you know it will be good! These are the recipes that have passed our test.
You now are able to shop & buy these ingredients online! After you select your market, you decide if you want to have your items delivered or picked up today!
Learn How it Works...
Cookie
1 1/4 cups Land O Lakes® Butter, softened
1 cup sugar
1 large Land O Lakes® Egg
1 teaspoon freshly grated lemon zest
1 teaspoon vanilla
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
3/4 teaspoon ground ginger
1/8 teaspoon salt
Glaze
2 1/4 cups powdered sugar
1 tablespoon lemon juice
1 drop red food color
2 to 3 tablespoons water
1 drop yellow food color
STEP 1
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.
STEP 2
Heat oven to 375°F.
STEP 3
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.
STEP 4
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.
STEP 5
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 incenter of each cookie.
COLLECTION
Whimsical umbrellas, flower surprise cookies and more—bake a bouquet of these lovely springtime cookies.