Raspberry Liqueur Valentine Cookies

These cookies are crisp and flaky, and they don't taste lemony. The low sugar content is important because the icing is so sweet. They have a delicate black raspberry liqueur scent once iced, and are beautiful as well, with a shiny glossy finish. You will need a heart-shaped cookie cutter. If you like, sprinkle the frosting with rainbow non-pareils, silver balls, or red sugar. Frosting dries to a high sheen within a half hour or so.

• Preparation Time: 1 hr 30 mins
• Cooking Time: 10 mins
• Total Time: 1 hr 40 mins
• Calories: 147 Calories

Ingredients

• 2 eggs
• ½ teaspoon salt
• ½ cup butter
• 2 tablespoons milk
• 2 ¾ cups all-purpose flour
• ½ teaspoon vanilla extract
• 1 pinch salt
• 1 cup confectioners' sugar
• 1 tablespoon baking powder
• ½ teaspoon lemon extract
• 3 cups confectioners' sugar
• ½ cup vegetable shortening
• 1 egg white, room temperature
• 2 tablespoons milk, room temperature
• 2 tablespoons raspberry flavored liqueur
• 1 tablespoon cherry flavored Jell-O® mix

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.