Gold Hearts - Heart-Shaped Buttery Cookies
8 Tbsp sweet (unsalted) butter
1 C sugar
2 eggs
2 1/2 C flour
1/2 tsp salt
2 Tbsp baking powder
1/2 C milk
1 tsp lemon extract
1 Tbsp grated lemon rind
Preheat oven to 375 degrees F. Grease two large baking sheets.
Cream butter and sugar until fluffy. Add eggs, one at a time, beating well.
Sift flour, then sift again with baking powder and salt.
Add flour mixture to the butter, alternating with the milk. Add lemon extract and rind. Scrape dough and place dough on wax paper. Roll lightly, then place in refrigerator for at least 1 hour.
Divide dough in half. Roll out on lightly floured board, and cut into heart shapes (using a heart-shaped cookie cutter). Place cookies on greased baking sheets and bake for 8 - 10 minutes. Cool on cooling rack. Makes 24 - 30 cookies (more or less depending on the size of your cookie cutters).
Original Source:
Square Meals by Jane and Michael Stern, Knopf, 1985
8 Tbsp sweet (unsalted) butter
1 C sugar
2 eggs
2 1/2 C flour
1/2 tsp salt
2 Tbsp baking powder
1/2 C milk
1 tsp lemon extract
1 Tbsp grated lemon rind
Preheat oven to 375 degrees F. Grease two large baking sheets.
Cream butter and sugar until fluffy. Add eggs, one at a time, beating well.
Sift flour, then sift again with baking powder and salt.
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Add flour mixture to the butter, alternating with the milk. Add lemon extract and rind. Scrape dough and place dough on wax paper. Roll lightly, then place in refrigerator for at least 1 hour.
Divide dough in half. Roll out on lightly floured board, and cut into heart shapes (using a heart-shaped cookie cutter). Place cookies on greased baking sheets and bake for 8 - 10 minutes. Cool on cooling rack. Makes 24 - 30 cookies (more or less depending on the size of your cookie cutters).
Original Source:
Square Meals by Jane and Michael Stern, Knopf, 1985
