Just a hint of ginger and lemon mingle in these delicate blossom-shaped cookies.
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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
2 cups powdered sugar
1 tablespoon lemon juice
1 drop red food color
2 to 3 tablespoons water
Yellow food color, if desired
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 until well mixed. Cover; refrigerate 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 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. Dot yellow food color in center of each cookie with toothpick, if desired.
For easy clean-up, place the cooled cookies on cooling racks over waxed paper-lined counters. Spoon thin lemon glaze in the center of cookies, allowing excess to drip onto the waxed paper. Dip toothpick into yellow food color; dot center of glazed cookies while glaze is still wet. Cookies can be stored when the glaze is dry; discard glaze dripped waxed paper.