♥ Okay, y’all! Valentine’s Day is just around the corner!
I’m not trying to channel Paula Dean, but these beauties are buttery! Yum! This recipe, adapted from Wine Imbiber, will be updated with pictures of my own later. Just thought you should have it in time for weekend Valentine’s Day baking. They freeze well and are even better made ahead, allowing the lemon zest to permeate the cookie base. I eliminated the 2 Tbs. of lavender blossoms from the cookie base as called for in the original recipe. The lavender buds in the icing will carry plenty of flavor and fragrance. Looking forward to using the light violet sanding sugar in my cupboard as well!
Bonus recipe: If your cupid loves cupcakes, try this Lemonade Cupcake with Fresh Raspberry Frosting. Another frosting option for cookies, too!
Lavender Lemon Valentines
1 cup unsalted butter, at room temperature
3/4 cup confectioner’s sugar
1/4 teaspoon lemon extract or lemon emulsion*
1–1/2 tablespoons freshly grated lemon zest (about 2 large lemons, preferably Meyer)
1/8 teaspoon salt
1/3 cup cornstarch
2 to 2–1/2 cups all-purpose flour
Optional: Colored sugar for decorating
Cream together the butter and confectioner’s sugar until smooth. Mix in the lemon extract and zest. Set aside. Sift together the salt, cornstarch and flour. Add this to the butter mixture and stir until the flour coats the butter but isn’t completely worked in. Using your hands, lightly rub the ingredients together until the mixture is no longer dry. You will know it is done when it forms easily into a dough ball. Try not to overwork the mixture or you will end up with tough cookies. Flatten the dough out into a disc and place in a plastic re–sealable bag. Refrigerate for 30 minutes (or up to three days).
Preheat the oven to 325° F.
Take the fully–chilled dough and place it on top of a piece of parchment or a Silpat. Using a rolling-pin, roll the dough out to a thickness of 1/4 to 1/3 inch. Cut into desired shapes with cookie cutters. This dough barely spreads, so don’t worry about leaving a lot of space between each cookie. Remove the scraps from between each cookie and re–form into a flat disc. (If dough has become too soft or warm, re–refrigerate it for a few minutes before attempting to roll it out.) Note: If you prefer to decorate the cookies with colored sugar alone, sprinkle it on before baking. Lift up parchment paper or Silpat and place on top of cookie sheet. Transfer sheet to upper third of oven and bake for about 15 minutes or until the edges of the cookies just start turning golden on the edges. Allow to cool before icing. Tip: to get a perfect cut on the first roll, use Wilson’s Hearts Combo Cutter. No scraps left behind! I purchased mine, along with the lemon emulsion, at my local mall from The Kitchen Collection.
*Professional bakers almost always use emulsions over extracts. Unlike extracts, emulsions have a more potent, robust flavor that won’t bake out as they are alcohol free. Available at Kitchen Collection.
Lemon Lavender Icing
1 cup confectioner’s sugar
3 teaspoons dried lavender flowers
2 teaspoons freshly grated lemon zest (about 1 large lemon, preferably Meyer)
1–2 tablespoons lemon juice
Whisk together first three ingredients. Start mixing in lemon juice by using one tablespoon at first, then continue adding in only enough to produce a smooth, fluid icing. You can add glaze over already sugared cookies for an extra special touch. It is easiest to ice the cookies by dipping the tops into the icing and turning them over onto a wire rack with a paper towel underneath to catch drips.
Lemon Cream Cheese Frosting
8 oz package cream cheese, softened
1/4 c. butter
1/2 teaspoon vanilla
1 teaspoon lemon zest
4 teaspoons fresh lemon juice
4 c. powdered sugar
A drop of two of yellow food coloring, for a soft, pale yellow
Using an electric mixer, combine the cream cheese and the butter. Add the vanilla, lemon zest and lemon juice, mixing to combine. Add the powdered sugar one cup at a time, mixing well after each addition. Frost cookies then run knife under warm water and smooth over frosting for a nice finish. Decorate by adding a few lavender blossoms beneath the heart dimple or sprinkle with colored sugar.
Wine recommendation from wine imbiber: A Champagne or sparkling wine pairs best with these cookies. We enjoyed them with a bottle of Bailly Lapierre’s Crémant de Bourgogne Brut Réserve sparkling wine.