Raspberry Liqueur Valentine Cookies Recipe

Ingredients
<br>- ½ cup butter
<br>- ½ cup vegetable shortening
<br>- 1 cup confectioners' sugar
<br>- 2  eggs
<br>- ½ teaspoon vanilla extract
<br>- ½ teaspoon lemon extract
<br>- 2 ¾ cups all-purpose flour
<br>- 1 tablespoon baking powder
<br>- ½ teaspoon salt
<br>- 2 tablespoons milk
<br>- 1  egg white, room temperature
<br>- 3 cups confectioners' sugar
<br>- 2 tablespoons milk, room temperature
<br>- 2 tablespoons raspberry flavored liqueur
<br>- 1 tablespoon cherry flavored Jell-O® mix
<br>- 1 pinch salt
<br><p></p>Directions
<br>step 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.
<br>step 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.
<br>step 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.
<br>step 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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Ingredients
- ½ cup butter
- ½ cup vegetable shortening
- 1 cup confectioners' sugar
- 2 eggs
- ½ teaspoon vanilla extract
- ½ teaspoon lemon extract
- 2 ¾ cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 tablespoons milk
- 1 egg white, room temperature
- 3 cups confectioners' sugar
- 2 tablespoons milk, room temperature
- 2 tablespoons raspberry flavored liqueur
- 1 tablespoon cherry flavored Jell-O® mix
- 1 pinch salt

Directions
step 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.
step 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.
step 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.
step 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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