Preheat oven to 325°. Beat butter and zest at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating well.
Combine flour and salt; gradually add to butter mixture, beating until blended. Shape dough into a disc.
Roll dough to 1/8-inch thickness on a lightly floured surface. Cut with a 2 1/4- or 3 1/4-inch heart-shaped cutter; place 1/2 inch apart on parchment paper-lined baking sheets. If desired, cut 1 or 2 holes at top of each cookie (to hang or thread ribbon through after baking).
Bake at 325° for 12 to 14 minutes or until edges are lightly browned. Cool on baking sheets 5 minutes. Transfer to wire racks; cool completely (about 20 minutes). Decorate as desired with Royal Icing and Colorful Glaze.
I followed the recipe exactly and was pretty happy with the results. THe cookies were crisp and buttery. Rolling the dough out was easy enough, just need to use enough flour to prevent sticking. I'm not a huge butter cookie fan in general, but I'll probably make these again sometime.
How disappointing. I printed this recipe back in December because I couldn't wait to make them for Valentine's Day. It was a mess. The dough was not very easy to work with and the cookies spread while baking and that you couldn't see that it was supposed to be the shape of a heart. I'll be looking for another lemon butter cookie recipe.
This is now my go to for shortbread cookies. I make them at Christmas using a tree shaped cutter and green sprinkles, at Valentines using a heart shaped cutter and red sprinkles - endless possibilites. They are very delicious and so easy to make!
This is in response to almbhm from An Unknown Location. My daughter has a dairy allergy as well. I was wondering if you have tried Shedd's Willow Run margarine. It is sold at Publix. I have used it multiple times in cookie recipes with great results.
first i have to say that i did not use real butter, so that could be why my cookies weren't perfect. I used the Organic Smart Balance spread (my son has a milk allergy, and this is 100% vegan). the dough was difficult to rollânot impossible, but not easy. the cookies aren't BAD, just not excellent. if i'm going to make cookies from scratch, i want them to be fantastic!
I made this cookie and my husband loved it. You have to use butter and not margarine, as I think the previous rater may have done. Take out when the baking time is finished and let rest on cookie sheet as indicated. They should not get brown. I made the glaze then used Wilton cookie icing for decorative writing and piping.
The cookies tasted great, but they spead so badly during baking that they totally lost their shape and were so thin and brittle they were almost impossible to ice. Don't know what is wrong with the recipes, but my daughters were very disappointed in how they looked.
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