Page 235 - Valetine Cake - Cookie - Candy Cookbook: Best Valentines Day Cookbook

gradually beat in flour until the dough is smooth, about 1 minute.
Gently stir in the maraschino cherries.

Step 2

Form the dough into 2 logs about 1 inch in diameter, roll each log in
plastic wrap or waxed paper, and refrigerate until thoroughly chilled,
at least 2 hours.

Step 3

Preheat oven to 350 degrees F (175 degrees C). Line several baking
sheets with parchment paper.

Step 4
Cut each dough log into about 25 slices about 1/2-inch thick, and

place the cookies on the prepared baking sheets, leaving about 1/2
inch of space between each cookie.

Step 5

Bake in the preheated oven until the cookies are set but not

browned, 12 to 14 minutes. Remove to cooling racks to cool to room
temperature, about 15 minutes.

Step 6

To make icing, beat egg whites with lemon juice until frothy, about 1
minute, then beat in vanilla extract and confectioners' sugar, a cupful
at a time, until the icing is smooth and spreadable. Spread about 1

teaspoon of icing on each cooled cookie, and let the icing harden
before stacking.

Cook's Notes

Dough can be made ahead of time and stored in the fridge for 3 days
or in the freezer for up to a month until ready to use.

Substitute almond extract for vanilla extract in the icing, if desired,

and place slivered almonds on iced cookies before the frosting
hardens.

Nutrition Facts