• This cookie makes 32, 2-inch heart shaped cookies.

Making the Cookie Dough

• The cookie dough can be made in the food processor or a stand mixer.

For Both Methods

• Place the flour, baking powder, and salt in a large bowl and whisk the ingredients together. Crack the egg into a small bowl and add the vanilla extract. Whisk the egg and vanilla extract together.

Food Processor

• Place the flour, baking powder, and salt in a large bowl and whisk the ingredients together. Crack the egg into a small bowl and add the vanilla extract. Whisk the egg and vanilla extract together.
• Place the sugar in the bowl of a food processor. Zest the lemon directly into the bowl on top of the sugar. Process the sugar-lemon mixture for about 30 seconds.
• Add the butter, and the cream cheese to the food processor. Process the ingredients together until the ingredients are well combined and the dough appears creamy.
• With the food processor running, slowly pour the beat egg into the food processor through the feeding tube. Once the mixture is well combined, scrape the sides of the food processor bowl and make sure all the ingredients are well combined.
• Add the dry ingredients all at once. Process the dough until it starts to form a ball of dough.

Stand Mixer

• Place the sugar in the bowl of a stand mixer. Zest the lemon on top of the sugar. Use your fingers to rub the lemon zest into the sugar.
• Add the butter, and the cream cheese to the butter. With the paddle attachment, mix the ingredients on medium speed until the ingredients come together are well combined and the dough appears creamy.
• Add the egg mixture and mix on medium speed until the egg is fully incorporated. Scrape the sides and bottoms of the bowl.
• Add the dry ingredients all at once. Mix the dough on low speed until the flour is incorporated. Increase the speed to medium and mix until the dough comes together into large clumps.
• For Both Methods
• The dough will be a little sticky. Generously flour a work surface and your hands. Place the dough on the work surface, and divide the dough into 2 even pieces. Shape each piece of dough into a 1/2-inch rectangle.
• Wrap each piece of dough in plastic wrap. Refrigerate the dough for 2 hours.
• At this point, the cookie dough can be frozen for up to 1 month. Place both pieces of dough (after the initial refrigeration) in a large freezer-safe bag. Freeze the cookie dough for up to 1 month.

Bake the Cookies

• Preheat the oven to 350°F (180°C). Line a half-baking sheet with parchment paper or Silpat.
• Remove the cookie dough from the refrigerator and let it sit at room temperature for 15 minutes.
• Flour your work surface. Roll out the dough to 1/4-inch thickness. Cut out the cookie shapes. Reroll the dough scrapes to 1/4-inch thickness and cut out additional cookies.
• Place the cookies about 2 inches apart on a baking sheet lined with parchment paper.
• Bake the cookies for 12-14 minutes until the bottom edges are lightly golden brown. If you want your cookies a little on the pale side, aim for about 10-12 minutes.
• Remove the baking sheet from the oven. Cool the cookies on the baking sheet for 5 minutes, then move them to a wire rack to finish cooling.

How to Store the Cookies

• The unfrosted (undecorated) cookies can be stored in an airtight container for up to 7 days.

Make the Royal Icing

• Place the meringue powder and the water in a large mixing bowl. Beat the mixture with a handheld mixer on high speed until soft peaks form.
• Add the powdered sugar 1 cup at a time, mixing each addition on medium-low speed. Scrape down the bowl thoroughly between each addition.
• Once all the powdered sugar is mixed in add the lemon juice and beat on high speed until stiff peaks form.
• Immediately use the icing, or place the icing in an airtight container. The royal icing will last up to 1 week at room temperature.

Decorate the Cookies

• Divide stiff icing into two equal portions in separate bowls. Color the first bowl with 3-4 drops of red gel food coloring. Color the second bowl with 2-3 drops of pink gel food coloring.
• Place a portion of each color in piping bags fitted with small round tips (Wilton #2 or #3).
• Pipe borders on all cookies requiring red outlines. Then pipe borders on all cookies requiring pink outlines. Let the borders dry for 15-20 minutes.

Make the Flood Icing

• Working with your original colored bowls, gradually add water 1/8 teaspoon at a time to each bowl. You probably won’t need more than 1/8 or 1/4 teaspoon of water depending on how much icing you have left. Test the consistency by drizzling icing back - it should disappear in 8-10 seconds.
• Transfer the icing to piping bags with the tips inserted (Wilton #3 or #4 tips) or squeeze bottles.
• Fill red-bordered cookies with the red flood icing. Use a toothpick or a wooden skewer to spread the icing to the border or into the corners and to pop any bubbles. Set the decorated cookies on a sheet tray or a large cookie rack. Repeat the steps for the pink bordered cookies.
• Let the cookies dry 30 minutes before serving. If you are adding additional decoration on top of the flood icing, let them dry for 3 hours. If you are planning to ship them or transport them let them dry for 6-8 hours or overnight.