Heart-shaped cookies with edible flowers for Mother's Day

Ingredients for 1 servings:

• 380 g flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 220 g butter
• 130 g sugar
• 2 eggs
• 1 tsp vanilla
• 1 tbsp lemon juice
• 1 tbsp lemon zest
• 1 egg white
• 200 g powdered sugar
• 1 tsp lemon juice
• ½ tsp vanilla extract
• 4 tbsp water, approx.
• n. B. flowers, edible

Instructions

Working time approx. 1 hour 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 40 minutes

for approx. 80 heart-shaped cookies

Dough: 1. Mix flour, baking powder, baking soda, and salt in a large bowl. 2. In a second bowl or in a stand mixer, beat the butter and sugar until light and fluffy. Then beat in the eggs, one at a time. Add the vanilla, lemon juice, and lemon zest and mix everything well. 3. Slowly stir the dry ingredients into the wet ingredients until well blended. Form into a ball with your hands, wrap in plastic wrap, and refrigerate. Icing: 1. Meanwhile, make the icing: In a large bowl or in a stand mixer, beat the egg whites on high with a hand mixer or a stand mixer until stiff peaks form. Sift the powdered sugar and gradually stir it into the egg whites, 1/3 at a time. Add the lemon juice and vanilla extract and beat on medium speed until soft peaks form and the icing is nice and thick. The consistency is right when the icing sticks to the whisk and doesn’t drip (similar to glue). 4 tbsp of water and stir in until the consistency is thin enough to run off a spoon but not so runny that it would run over the cookie. Baking: 1. Take the dough out of the fridge and let it come to room temperature for 5-10 minutes, while preheat the oven to 180°C (top/bottom heat). 3. Dust a work surface with a little flour. Cut the dough into three pieces and roll each piece out to a thickness of about 6 mm. Cut out the cookies and place them on a baking sheet lined with baking paper, leaving enough space between them. 4. Bake the cookies for about 8-10 minutes, just until they start to brown. Then let them cool for a few minutes on a cooling rack. Decorating: 1. Once the cookies are cold, you can decorate them. Cut the edible flowers into small pieces if they are too big. Using a thin stick (e.g., a sushi stick or the back of a paintbrush), place about 1 teaspoon of the icing in the center of the cookie and push it to about 5 mm from the edge. If necessary, add a little more icing and pop any air bubbles with a toothpick. 2. Sprinkle with edible flowers and let dry.