- 3 1/4 cups all-purpose flour
- 1 cup unsalted butter
- 2 tablespoons unsalted butter
- 1 cup white sugar
- 2 eggs
- Icing:
- 2 cups confectioners' sugar, divided
- 1 tablespoon lemon juice, or more as needed
- 1 tablespoon raspberry syrup, or more as needed
- Combine flour, 1 cup plus 2 tablespoons butter, white sugar, and eggs in a large bowl and knead into a smooth dough. Shape into a ball. Flatten, cover with plastic wrap, and refrigerate for 2 hours.
- Preheat oven to 375 degrees F (190 degrees C). Grease 2 baking sheets or line with parchment paper.
- Dust a work surface with flour and roll out dough to 1/4-inch thickness. Cut out hearts with a heart-shaped cookie cutter and arrange cut-out cookies on prepared baking sheets.
- Bake in the preheated oven until lightly browned, 10 to 15 minutes. Remove from baking sheets carefully and transfer to wire racks. Cool completely, about 20 minutes.
- Mix 1 cup of confectioners' sugar with as much lemon juice needed to form a thick icing. Cover half of the hearts with the white icing. Mix the remaining 1 cup confectioners' sugar with raspberry syrup and cover the other half with pink icing. Let cookies stand until icing dries completely, about 2 hours, or up to overnight.
04/12/2018
recipepes.com
German Heart Cookies, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
