YIELDS
36
INGREDIENTS
- ½ cup butter, at room temperature
- 1½ cups sugar
- 3 large egg yolks, lightly beaten
- 1 teaspoon lemon zest, freshly grated
- 2 cups flour
- 2¼ cups cornstarch
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon vanilla extract
NUTRITIONAL INFORMATION
No nutrition information available
INSTRUCTIONS
Mix the butter with the sugar and add the egg yolk, one by one. Mix well after every addition and incorporate the lemon zest. Mix the dry ingredients. Form the dough by stirring in the egg mixture and vanilla with a wooden spoon and without kneading ingredients. Cover it with plastic wrap and refrigerate it for 30-60 minutes (30 is usually enough if you are in a hurry). Over a floured board, roll out the cookie dough to ¼-in. thickness. Cut with the heart shaped cookie cutter. Place on a cookie sheet and bake at 350°f for approximately 10 minutes. Take them off the cookie sheet and put them on a cooling rack to cool off.
