Zitronenherzen (Lemon Hearts)
Yield
12 servingsPrep
10 minCook
20 minReady
30 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
egg yolks
|
*
|
| ⅔ | cup |
sugar
|
|
| 1 | tablespoon |
vanilla extract
|
|
| 2 | cups |
almonds
ground |
|
| ⅛ | teaspoon |
lemon extract
|
*
|
| ⅛ | teaspoon |
baking powder
|
|
| 1 | x |
sugar
|
*
|
| 1 | cup |
powdered sugar
|
|
| 1 | teaspoons |
lemon juice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
egg yolks
|
*
|
| 158 | ml |
sugar
|
|
| 15 | ml |
vanilla extract
|
|
| 473 | ml |
almonds
ground |
|
| 0.6 | ml |
lemon extract
|
*
|
| 0.6 | ml |
baking powder
|
|
| 1 | x |
sugar
|
*
|
| 237 | ml |
powdered sugar
|
|
| 5 | ml |
lemon juice
|
|
Directions
Beat egg yolks, ⅔ cup sugar and vanilla until thick and lemon colored.
Stir in half the finely ground almonds, lemon extract, baking powder.
Transfer dough to well sugared surface. Knead in remaining almonds to form soft dough.
Shape into ball. Refrigerate about 1½ hrs.
Heat ove to 400.
Line baking sheet with greased wax paper.
Roll dough on lightly sugar surface ¼ in thick.
Cut out heart shaped cookies.
Bake until edges are golden 8 to 10 min. Spread icing on warm cookies.
