Lemon Hearts

These soft, crumbly, and buttery cookies will melt in your mouth and surprise you with a fresh and fruity lemon flavor.

Lemon Hearts

Recipe by Anna BembryCourse: DessertCuisine: GermanDifficulty: Medium
Servings

2

baking sheets
Prep time

45

minutes
Baking time

10

minutes
Chilling

2

hours

These soft, crumbly, and buttery cookies will melt in your mouth and surprise you with a fresh and fruity lemon flavor.

Ingredients

  • For the dough
  • 250 g plain, all-purpose flour

  • a pinch of baking powder

  • 100 g confectioners’ sugar, sieved

  • the zest of 1 lemon

  • 150 g butter, at room temperature

  • 1 egg white

  • For brushing and sprinkles
  • 1 egg yolk

  • 1 tablespoon cold water

  • very coarse sugar or sparkling sugar

  • For icing
  • 150 g confectioners’ sugar

  • 2 – 3 tablespoons lemon juice

Method

  • Place all ingredients in a mixing bowl and knead into a smooth dough. Form the dough into a thick log, wrap in plastic and chill for 2 hours.
  • Preheat the oven to 355F / 180C. Line 2 baking sheets with parchment paper.
  • Divide the dough into 2 – 3 parts. Take one portion and roll it out on a lightly flour-dusted workspace. Cut out hearts and place them on a baking sheet.
  • Whisk together egg yolk and water. Brush half of the cookies with the egg wash and sprinkle with coarse or sparkling sugar. Bake for 10 minutes.
  • Pull the cookies with the parchment paper from the baking sheet onto a cooling rack and allow to cool down. Repeat with the remaining dough.
  • Stir together confectioners’ sugar with only so much lemon juice until you have a thick and creamy icing. Spread icing over the cookies without sugar sprinkles. Let the icing set before storing cookies in an airtight container.
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