Puffed Heart Lemon Cookies
These cake-like confections are a little tart with citrus and slightly sweet from a pink glaze.
Source: Midwest Living
Puffed Heart Lemon Cookies
Ingredients
Directions
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These cookies were made in Heart Cookie Treat Pans from wilton.com. The pans have a slot for inserting lollipop sticks, but the batter is thick enough that it will not run out of these grooves. If you do not have this pan or a madeleine or muffin top pan, add 1-1/2 cups all-purpose flour and 1 teaspoon finely shredded lemon peel to the dough. Cover and refrigerate dough for 3 hours or until easy to handle. On a lightly floured surface, roll dough to 1/8- to 1/4-inch thickness. Cut out dough with 3-inch heart-shape cookie cutters. Bake as above.
Nutrition Facts (Puffed Heart Lemon Cookies)
Per Serving:
200 calories; 10 g total fat; 6 g saturated fat; 55 mg cholesterol; 76 mg sodium. 27 g carbohydrates; 0 g fiber; 2 g protein; 292 IU vitamin a; 1 mg vitamin c; 10 mg calcium; 0 mg iron;