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Raspberry Liqueur Valentine Cookies

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IWALCOTT

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.

Ingredients {{adjustedServings}} servings

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Original recipe yields 36 servings

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Nutrition

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  • Calories:
  • 147 kcal
  • 7%
  • Fat:
  • 5.8 g
  • 9%
  • Carbs:
  • 22.1g
  • 7%
  • Protein:
  • 1.6 g
  • 3%
  • Cholesterol:
  • 19 mg
  • 6%
  • Sodium:
  • 110 mg
  • 4%

Based on a 2,000 calorie diet

Directions

  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.
  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.
  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.
  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.
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Reviews

BECTEC1206
4
2/21/2005

We thought these were very good - the dough was very was to work with. I followed the recipe exactly. I think it will be my recipe for cut-outs for now on. The frosting had very good favor (I might add even a little more cherry jello next time). I don't think I beat the egg whites long enough because it was not very fluffy; regardless, I added some more powdered sugar and it thickened up fine. I doubled the recipe (made a lot) and all were gone in about two days. Everyone liked them and they looked great.

JeepMonkey
4
2/12/2005

I was so disappointed with this recipe. It was loose and greasy and had nowhere near enough flour. It was like trying to roll out peanut butter and cut it into shapes and transfer to a cookie sheet. And that was after refrigerating for a few hours. I didn't get to try the icing, which sounded like the highlight of the cookie, but I would say, if you want to try the icing, make a different sugar cookie recipe first. This one just does not work.