Heart Cookies

Ingredients

• 300 g flour
• 100 g sugar
• 1 EL vanilla sugar
• 1 Msp. lemon zest
• 1 egg
• 200 g cold butter
• flour (for working)
• 300 g powdered sugar
• 3 EL lemon juice
• raspberry syrup
• sugar (for dusting)

Instructions

1. 1.

   Sift the flour together with the sugar, vanilla sugar and lemon zest on a work surface, make a well, add the egg and distribute the butter in small pieces around it.

2. 2.

   Punch everything through with a dough cutter to crumbs. Quickly knead the crumbs into a smooth dough by hand and wrap it in cling film for about 30 minutes in the refrigerator.

3. 3.

   Preheat the oven to 180°C fan. Line a baking tray with parchment paper.

4. 4.

   Roll the dough out thinly (3-4 mm) on a floured surface. Cut out large and small heart shapes. In half of the small hearts, cut a little heart-shaped hole in the middle. Place all cookies on the tray and bake for about 10 minutes until light yellow. While still hot, transfer them with a spatula onto a cooling rack and let cool.

5. 5.

   For decoration whisk powdered sugar with lemon juice (and maybe a little water) into a thick glaze. Set aside about 1/4. Color the rest with raspberry syrup. Spoon a bit on the small whole hearts, place the cut-out hearts on top and press lightly. Cover the large hearts with the remaining pink glaze and let dry. Thinly dilute 1 EL of white glaze with 1 EL water to dip the edges of the small hearts into sugar. Let dry again. Fill a squeeze bottle with the remaining glaze and decorate the large hearts as desired, dusting with sugar.