raspberry liqueur valentine cookies

Ingredients

• Servings: 3
• 1/2 cup butter
• 1/2 cup vegetable shortening
• 1 cup confectioners' sugar
• 2 eggs
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon lemon extract
• 2 3/4 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 2 tablespoons milk
• frosting:
• 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

Recipe

Preparation Time: 30 mins Cook Time: 10 mins Ready Time: 1 hr 40 mins


• 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.