Lemon hearts are basic cutouts with a tangy, lemony twist. You can make them thick and soft or thin and crisp to suit your taste. I use fanciful

cookie-cutter shapes and a sprinkle of glittery colored sugar to make these a hit with preschoolers.

Ingredients 

LEMON COOKIES

2 cups all-purpose flour

1 teaspoon baking powder

¼ teaspoon salt

1 cup vegan butter substitute,

slightly softened but not at

room temperature

⅔ cup granulated sugar

3 tablespoons lemon juice

1½ tablespoons grated

lemon peel

1 teaspoon lemon extract

1 teaspoon vanilla extract

LEMON GLAZE

2 tablespoons lemon juice

1 tablespoon granulated sugar

GARNISH (optional)

Colored sugar

Method 

To make the cookies, combine the flour, baking powder, and salt in a large bowl. In a separate large bowl, combine the vegan butter substitute and sugar and beat with an electric mixer until fluffy.

Add the lemon juice, lemon peel, and extracts. Stir in the flour mixture with a wooden spoon until well combined. Gather the dough into a ball, cover with plastic wrap, and refrigerate for 2 to 12 hours.

Preheat the oven to 350 degrees F and oil 3 baking sheets. Roll out the dough on a floured surface to ¼ inch thick. Cut into 3-inch hearts and arrange on the prepared baking sheets 2 inches apart.

Bake for 20 minutes, or until the edges start to brown slightly. Check the cookies after 12 minutes to make sure they are baking evenly. If they are not, turn the baking sheets around and continue to bake.

Let the cookies cool on the baking sheets for 2 minutes, then transfer to racks to cool completely.

To make the glaze, combine the lemon juice and sugar in a microwave-safe bowl and microwave at medium power for 30 seconds.

Stir until the sugar is dissolved. Alternatively, warm the lemon juice and sugar in a small saucepan on low heat until the sugar is melted. Brush the glaze over the cooled cookies.

Sprinkle with colored sugar, if desired. Store in a sealed container.