• Cream butter and sugar together in a large bowl until light and fluffy. Add the eggs and beat well.
• Sift the dry ingredients together and stir by hand into butter mixture until thoroughly incorporated. (You may need to add flour if the dough seems too soft).
• Divide the dough into 3 flat rounds, wrap in plastic wrap and chill for at least an hour.
• Preheat oven to 375°. Lightly butter a baking sheet.
• On well-floured board, roll out the dough to a thickness of slightly more than 1/8”.
• Cut the dough into 3” hearts and place on the prepared baking sheet. Bake for 8 – 10 minutes, just until cookies are crisp but not darkened. Let cool on wire racks.

Icing:

• Mix the sugar, egg white, and lemon juice in a bowl until very smooth and creamy. It should be the consistency of heavy cream.
• Add more confectioner’s sugar if necessary.
• When cookies have cooled completely, dip one half into the icing.
• Gently shake off excess and place on a rack until the icing hardens.
• Store in an airtight container or freeze.