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.
(Puffed Heart Lemon Cookies)
200 calories; total fat 10g; saturated fat 6g; cholesterol 55mg; sodium 76mg; carbohydrates 27g; fiber 0g; protein 2g; vitamin a 292IU; vitamin c 1mg; calcium 10mg; iron 0mg.