-
1
Preheat oven to 375 degrees F. Lightly coat 3-inch heart shape pans* or 3-1/2-inch muffin top pans with nonstick cooking spray; set aside.
-
2
In small bowl stir together flour and baking powder; set aside.
-
3
In a large mixing bowl beat butter with an electric mixer on low speed for 30 seconds.
-
4
Add the sugar.
-
5
Beat until combined, scraping sides of bowl occasionally.
-
6
Beat in eggs, egg yolk, and vanilla.
-
7
Beat in flour mixture.
-
8
Stir in lemon peel.
-
9
Using about 2 tablespoons batter, spread into the prepared heart shape pans or muffin top pans.
-
10
Bake for 8 to 10 minutes or until edges are golden.
-
11
Carefully transfer to a cooling rack; cool completely.
-
12
Spread half the cookie tops with white Lemon Glaze and the other half with pink Lemon Glaze, or frost all one color.
-
13
Let stand on wire rack until icing is dry.
-
14
Transfer some of the icing to a pastry bag fitted with a writing tip or a small self-sealing plastic bag with a small corner snipped off to pipe initials, if desired.
-
15
Lemon Glaze: In a large bowl stir together 3 to 4 tablespoons lemon juice and 2-1/2 cups powdered sugar.
-
16
Spoon half the mixture into another bowl.
-
17
One drop at a time, add red food coloring; stir thoroughly between each addition to reach desired shade of pink.
-
18
Royal Icing: In a large mixing bowl combine one 16-ounce package powdered sugar (3-1/4 cups), 2 tablespoons meringue powder (with cake decorating supplies at crafts stores), 1/2 teaspoon cream of tartar.
-
19
Add 1/2 cup warm water.
-
20
Beat with an electric mixer on low speed until combined; beat on high speed for 7 to 10 minutes or until sugar mixture is very stiff.
-
21
Add 1 teaspoon finely shredded lemon peel.
-
22
Cover bowl with a damp paper towel and plastic wrap; refrigerate up to 2 days.
