Lemon Heart Cookies

The Lemon Heart Cookies Recipe Not just for Christmas Preparation time: about 45 minutes * without refrigeration time Cooking time: about 10 minutes per cookie sheet Durability: 2-3 weeks in tightly sealed cans

Approximately 100 pieces

For the dough:
250 g wheat flour
* 1 tsp Dr. Oetker Backin
* 100 g powdered sugar
* 1 package Dr. Oetker Finesse grated lemon peel
* 150g butter or margarine
* 1 egg white (Size M)

For spreading and topping:
1 egg yolk (size M)
* 1 tablespoon cold water
* 2 tablespoons granulated sugar

For the cast:
150g icing sugar 2-3 tbsp lemon juice *

For the pastry flour with baking powder and powdered sugar in a mixing bowl.

Add remaining ingredients and whisk with dough hook to work with first briefly at the lowest, well then at the highest level. Then knead on a lightly floured work surface briefly into a dough. Place the dough in cling film wrapped at least 2 hours in the refrigerator.

Preheat the oven. Top and bottom heat: about 180 ° C, hot air: about 160 ° C.

Roll out the dough portions thick on a floured work surface about 3 mm. With a heart cookie cutter (diameter 4-5 cm) cut out.

The scraps together again knead, roll out again and cut out more hearts - so many times until the dough is used up. The hearts on baking sheet (greased, lined with baking paper) set.

For spreading and dusting Whisk egg yolk with water. Spread half the cookies and sprinkle with coarse sugar.

The baking sheets sequentially sliding (along with hot air) in the preheated oven. The heart of lemon bake about 10 minutes per baking sheet .

The lemon hearts with the baking paper from the baking sheets to cool on cake racks and take leave.

Mix for casting the powdered sugar with lemon juice so much that a thicker casting is produced. The cast on the spot without paint decorating sugar and allow to dry.

Lemon Heart Cookies
Holiday Recipes
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