Lace Sugar Cookies

Instructions

To make sugar cookies:

Line two baking sheets with parchment paper. 

In a large bowl, whisk together flour, pistachio, lime zest, baking powder and salt. Set aside. 

In a stand mixer bowl, fitted with a paddle attachment, cream together sugar, butter and cream cheese at medium high speed. Scrape down bowl, add the egg and lime juice and beat until combined. Turn mixer speed down to low and add the flour in one cup at a time. Beat until dough just starts to come together. 

Turn dough out onto a piece of parchment paper. Add a second piece of parchment on top and roll dough to 1/4-inch thickness. Stamp out hearts and place on parchment lined baking sheet. Transfer cut outs to refrigerator to chill for at least two hours or overnight. 

When ready to bake, heat oven to 350 degree. Bake cookies for 10 to 12 minutes, or until bottom of cookies are lightly golden. Remove from oven and let cookies cool on sheet for 2 minutes. Transfer cookies to a wire rack and let cool completely before covering with fondant.

To make marshmallow fondant:

Place marshmallow fluff in the refrigerator to chill for at least 4 hours or overnight. Lightly cover standmixer bowl and paddle attachment with non-stick spray. Scrap marshmallow fluff into the bowl and add water. Beat on low and add in  1 cup of powdered sugar at a time and beat on low. Mixture will start to come together like wet sand, once it does turn mixture out onto a lightly covered powdered sugar surface. Knead mixture until it starts to form a ball that is slighty tacky and does not crumble.  If the fondant mixture is too crumbly and dry, flatten it out and use a spray bottle and spritz the fondant with water and continue to knead until it comes together. Spritz as needed to bring the fondant together. Fondant is ready when it resembles clay in texture. To store, flatten out fondant to 1-inch disc or rectangle, cover in parchment and store in a sealed plastic bag at room temperature.

To assemble:

Lightly cover your work surface with powdered sugar. Working in batches, roll out just enough fondant for four cookies. Make sure the remaining marshmallow fondant stays covered in parchment and sealed in a plastic bag to prevent it from drying out. Use the same size heart cutter as the one used on the cookies and stamp out fondant hearts. Paint fondant hearts with edible paint. Place lace overlay on top while paint is wet (the paint is all that is needed to keep the lace in place). Set aside to dry.

In the meantime, dilute 1/4 cup water with 1 teaspoon of corn syrup. Once fondant hearts are dry, brush backside of a heart with water mixture and gently press it onto a cookie. Repeat with remaining fondant hearts and cookies.