Hello Cookie Makers– Got this recipe from my friend Sue, who actually learned to make these from her Swedish grandmother. We’ve both been making them since our kids were small– almost 40 years! It’s a Christmas favorite.
They are thin and crisp and citrusy and sweet. And so pretty, they belong on a Christmas table.
SWEDISH LEMON HEARTS
1/2 cup butter (1 stick), room temperature
1 cup sugar
1 1/2 cup flour
sprinkling of sugar
With a fine grater, grate the peel off of the lemon. Then juice the rest and strain the seeds from the juice.
With an electric mixer beat the butter, sugar and lemon juice until it’s blended and smooth. Then beat in the flour (it will be dry, may take a few minutes). Chill the dough in the fridge for 30 minutes or more.
Roll out the dough thinly with a rolling pin an a floured counter. Also sprinkle a little flour on top of the dough–it may be a little sticky. Cut out your hearts and place them 1″ apart on a baking sheet that has been sprayed with cooking spray.
Sprinkle a sugar very lightly and cut up the cherries and put a small bit of cherry at the cleft of each cookie.
Bake them up at 350 degrees for 8 or 9 minutes, just until they start to brown at the edges. Merry Christmas!