Heart Cookies Decorated with Royal Icing

In a large bowl, cream together the softened butters with an electric mixer until light and fluffy. (5 minutes)

Gradually add the granulated sugar and lemon zest, mixing until well combined. (3 minutes)

Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. (2 minutes)

Gradually add half of the sifted flour to the mixture, mixing until just combined. Then, add the remaining flour and mix until a smooth dough forms. (5 minutes)

Shape the dough into a thick rectangle, flatten slightly, and wrap it tightly in plastic wrap. Refrigerate for at least 2 hours to allow the dough to chill and become easier to handle. (120 minutes)

Preheat your oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper. (10 minutes)

Lightly dust a clean work surface with flour. Roll out the chilled dough to a thin circle, about 1/4 inch thick. (10 minutes)

Using heart-shaped cookie cutters, cut out the cookies and carefully arrange them on the prepared baking sheets, leaving a little space between each. (10 minutes)

Bake in the preheated oven for 10 to 15 minutes, or until the edges are lightly golden brown. (15 minutes)

Remove the baking sheets from the oven and carefully transfer the heart cookies to wire racks to cool completely. (15 minutes)

In a clean bowl, beat the egg whites with an electric mixer until frothy. (3 minutes)

Gradually add the sifted confectioners' sugar, 1 tablespoon at a time, beating until stiff peaks form. (5 minutes)

Add 1 teaspoon of lemon juice to thin out the mixture. If a runnier consistency is desired for flooding, add more lemon juice, a few drops at a time, until the desired consistency is achieved. (2 minutes)

Divide the royal icing into several small bowls. Tint each bowl with red food coloring to create different shades of red or pink, reserving a portion of the icing as white. (5 minutes)

Cover each bowl with a damp kitchen towel to prevent the icing from drying out. (1 minute)

Transfer the royal icing to piping bags fitted with small, round decorating tips (#2 is ideal). Decorate the cooled cookies as desired, using techniques such as flooding, outlining, marbling, or creating hearts, lips, feathers and patterns. (30 minutes)

Allow the royal icing to set completely before serving or packaging the cookies. (60 minutes)