Raspberry Liqueur Valentine Cookies recipe
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Ingredients
- ½ cup butter ½ cup vegetable shortening 1 cup confectioners' sugar 2 eggs ½ teaspoon vanilla extract ½ teaspoon lemon extract 2 ¾ cups all-purpose flour 1 tablespoon baking powder ½ teaspoon salt 2 tablespoons milk 1 egg white, room temperature 3 cups confectioners' sugar 2 tablespoons milk, room temperature 2 tablespoons raspberry flavored liqueur 1 tablespoon cherry flavored Jell-O® mix 1 pinch salt
Nutrition Info
- 147.1 caloriescarbohydrate: 22.1 gcholesterol: 17.2 mgfat: 5.8 gfiber: 0.3 gprotein: 1.6 gsaturatedFat: 2.5 gservingSize: -sodium: 99.4 mgsugar: 14.5 gtransFat: : -unsaturatedFat: : -
Directions Raspberry Liqueur Valentine Cookies
Directions
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In a medium bowl, beat together the butter, shortening, and 1 cup sugar until smooth and creamy, then add eggs, vanilla, and lemon extract. In a large bowl, mix together flour, salt, and baking powder. Make a well in the middle, and pour creamy mixture into it, folding the dry into the wet until mixed. Stir in 2 tablespoons milk at the end. To make rolling easier, you may cover and refrigerate anywhere from 1 hour up to a few days.
Preheat oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll out dough to 1/8 inch thickness. Use a heart-shaped cookie cutter to cut shapes out of dough. Place cookies 2 inches apart on a baking sheet.
Bake in preheated oven for 6 to 10 minutes. Slightly browned is OK, but not necessary. Remove from baking sheets to wire racks to cool.
Meanwhile, in a medium bowl, beat egg white with an electric mixer until frothy but not stiff. Gradually beat in 1 1/2 cups sugar, then 1/8 cup milk. Mix in raspberry liqueur and cherry-flavored gelatin. Gradually beat in remaining 1 1/2 cups sugar and pinch of salt, mixing until the icing looks about like marshmallow fluff, not quite stiff enough to stand in peaks. Spread icing on top of cookies.