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Lemon Hearts

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  Butter/Margarine 1 Cup (16 tbs), softened
  Sugar 1 Cup (16 tbs)
  Egg yolk 1
  Grated lemon peel 3 Teaspoon
  All purpose flour 2 Cup (32 tbs)
  Ground blanched almonds 1⁄2 Cup (8 tbs)
  Candied cherries 20 , cut in half

In large bowl of an electric mixer, beat butter and the 1 cup sugar until creamy; beat in egg yolk and lemon peel.
Gradually add flour, blending thoroughly; stir in almonds.
Gather dough into a ball with your hands.
On a lightly floured board, roll out dough to a thickness of 1/4 inch.
Cut out with a 2 to 3-inch heart-shaped cookie cutter; transfer cookies to greased baking sheets, spacing about 1 inch apart.
Sprinkle cookies lightly with sugar.
Place half a cherry, cut side down, in center of each and press in lightly.
Bake in a 325° oven for about 20 minutes or until edges are golden.
Transfer to racks and let cool completely.
Store airtight

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Lemon Hearts Recipe