Blossom Cookies

Directions

1. 1
   Combine butter and sugar in large bowl.
2. 2
   Beat at medium speed, scraping bowl often, until creamy.
3. 3
   Add egg, lemon zest and vanilla; continue beating until well mixed.
4. 4
   Add flour, baking powder, ginger and salt; beat at low speed until well mixed.
5. 5
   Cover; refrigerate at least 1 hour or until firm.
6. 6
   Heat oven to 375F.
7. 7
   Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/8-inch thickness.
8. 8
   Cut with 3/4-inch heart-shaped cookie cutter.
9. 9
   For each cookie, arrange four hearts with points together on ungreased cookie sheet.
10. 10
    (Points and sides should overlap slightly.)
11. 11
    Bake 5-6 minutes or until set.
12. 12
    Cool completely.
13. 13
    Combine 2 cups powdered sugar, lemon juice and red food color in small bowl; mix well.
14. 14
    Stir in water, 1 teaspoon at a time, until desired glazing consistency.
15. 15
    Spread about 1/4 to 1/2 teaspoon glaze on each cooled cookie.
16. 16
    Combine remaining 1/4 cup powdered sugar, 1 teaspoon water and 1 drop yellow food color in another small bowl; mix well.
17. 17
    Using toothpick, place tiny dot of yellow frosting in center of each cookie.