• 3servings
  • 10minutes
  • 147calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB3, B12, H, C
MineralsIodine, Chromium, Manganese, Silicon, Calcium

Ingredients Jump to Instructions ↓

  1. 1/2 cup butter

  2. 1/2 cup vegetable shortening

  3. 1 cup confectioners' sugar

  4. 2 eggs

  5. 1/2 teaspoon vanilla extract

  6. 1/2 teaspoon lemon extract

  7. 2 3/4 cups all-purpose flour

  8. 1 tablespoon baking powder

  9. 1/2 teaspoon salt

  10. 2 tablespoons milk

  11. Frosting:

  12. 1 egg white, room temperature

  13. 3 cups confectioners' sugar

  14. 2 tablespoons milk, room temperature

  15. 2 tablespoons raspberry flavored liqueur

  16. 1 tablespoon cherry flavored gelatin mix

  17. 1 pinch salt

Instructions Jump to Ingredients ↑

  1. In a medium bowl, beat together the butter, shortening, and 1 cup sugar until smooth and creamy; then add eggs, vanilla, and lemon extract. In a large bowl, mix together flour, salt, and baking powder. Make a well in the middle, and pour creamy mixture into it, folding the dry into the wet until mixed. Stir in 2 tablespoons milk at the end. To make rolling easier, you may cover and refrigerate anywhere from 1 hour up to a few days.

  2. Preheat oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll out dough to 1/8 inch thickness. Use a heart-shaped cookie cutter to cut shapes out of dough. Place cookies 2 inches apart on a baking sheet.

  3. Bake in preheated oven for 6 to 10 minutes. Slightly browned is OK, but not necessary. Remove from baking sheets to wire racks to cool.

  4. Meanwhile, in a medium bowl, beat egg white with an electric mixer until frothy but not stiff. Gradually beat in 1 1/2 cups sugar, then 1/8 cup milk. Mix in raspberry liqueur and cherry-flavored gelatin. Gradually beat in remaining 1 1/2 cups sugar and pinch of salt, mixing until the icing looks about like marshmallow fluff, not quite stiff enough to stand in peaks. Spread icing on top of cookies.


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