Resembling dogwood blossoms, these butter cookies have just a hint of ginger and lemon.
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Cookie
1 14 cups Land O Lakes® Butter, softened
1 cup sugar
1 teaspoon freshly grated lemon zest
1 teaspoon vanilla
2 12 cups all-purpose flour
2 12 teaspoons baking powder
34 teaspoon ground ginger
18 teaspoon salt
Glaze
2 14 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.
Whimsical umbrellas, flower surprise cookies, and more—bake a bouquet of these lovely springtime cookies.
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