If you like lemon, this is a cookie you will enjoy because not only do the cookies contain lemon so does the icing! These are not for the faint of heart!
The Valentine Treats book pictured is authored by Sara Perry and the napkins are a Vera Bradley product (given to me by Caribe @ Christmas).
I used various garnishes such as chopped pistachio's, edible pearls, heart confetti's, sprinkles, red hots, and conversation hearts to decorate.
Lemon Cookies:
1 cup flour
3/4 cup cornstarch, plus 1 tablespoon
1 teaspoon baking powder
1/4 tsp. salt
1 stick unsalted butter, softened
1/2 cup sugar, plus 1 tablespoon
2 large egg yolks, room temperature
1 -2 tablespoons finely grated lemon zest
3 -4 tablespoons fresh lemon juice
1 teaspoon Madagascar vanilla extract
1 3/4 cups powdered sugar
Whisk together flour, cornstarch, baking powder, and salt in a bowl. In another bowl, beat butter and sugar (granulated) at medium/high speed until pale and fluffy (3 - 4 minutes). Mix in egg yolks, lemon zest, and vanilla. On low speed, gradually add the flour mixture just until combined. Shape the dough into a disk shape, wrap in Saran and refrigerate for at least an hour.
Preheat oven to 350. On a floured surface, roll out dough to about a 1/2 inch thickness. Using a heart shaped cookie cutter, cut out dough and place on parchment lined cookies sheets (easy clean-up). Space about 2 inches apart and chill for 10 - 15 minutes.
Bake cookies for 10 - 12 minutes, rotating the sheets half-way through. Allow cookies to cool completely on racks.
Icing:
Stir together the powdered sugar, and 3 tablespoons lemon juice in small bowl.
Spread carefully on cookies and place desired garnish's on top and allow to dry.
Credit is given to Martha Stewart for this recipe!
Dale Evans