Title: Lemon Hearts
Categories: Cookie
Yield: 4 Servings

Text

Take 1/2 cup of butter, cream it, and mix gradually 1 cup of granulated sugar, add 2 well-beaten eggs, 1 teaspoonful of milk, 1 teaspoonful of lemon extract. Mix a heaped teaspoonful of baking powder in with the former preparation, adding enough flour to enable one to roll. Roll very thin, sprinkle granulated sugar on top, cut with a heart-shaped cutter and bake to a browness desired. (Elizabethtown, Pa.)

Entered by Carolyn Shaw 4/96 The Dunkard-Dutch Cookbook @1965 BSN 911-410-10-4

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