30-Minute Healthy Chicken Recipes

For a healthy dinner that's easy, too, try one of our healthy chicken recipes. Ready in under 30 minutes and ringing in at under 400 calories per serving, each chicken recipe is easy and good for you. There's no need to cook separate meals for the rest of the family with these healthy recipe ideas for chicken breasts, chicken salad, chicken soup, and family-friendly chicken sandwiches that everyone will enjoy.

View Slideshow

Cake Batter: 6 Ways to Bake

One box of two-layer cake can be used as cupcakes, muffins, a large sheet cake, and more. Learn the six ways to transform this staple.

View Video

NEW Recipes from Our August Magazine

It's time to take it outside. We're sharing recipes that are best served al fresco with friends. Salute summer, from drinks to dessert, with the latest recipes from Better Homes and Gardens.

View Slideshow

Dress Up a Dessert in 8 Seconds (or Less!)

Make any dessert recipe worthy of a party with these easy ideas to dress them up. Each dessert idea can be done within 8 seconds!

View Video

Our Best Summer Salads

These fresh summer salad recipes are anything but ordinary. Our irresistible combinations of seasonal vegetables and fruits come together with tasty dressings and tangy vinaigrettes for summer salads everyone will love.

View Slideshow

Fast Shrimp Bisque in 25 Minutes!

A satisfying seafood dinner takes just 25 minutes and cooks in one dish. Best yet, you need just 8 ingredients. Bonus: We'll show you how easy it is to peel cooked shrimp.

View Video

Irresistible Ice Cream Treats

Creamy homemade ice cream is simply the best. Summer tastes better when you have an ice cream cone in hand.

View Slideshow
Popular in Food

Puffed Heart Lemon Cookies

These cake-like confections are a little tart with citrus and slightly sweet from a pink glaze.

2.0 by 2 people
4,754 views
Rate me!
  • Makes: 20 servings
  • Yields: 20 cookies
  • Prep: 45 mins
  • Cool: 2 mins
  • Bake: 8 mins 375°F per batch

Puffed Heart Lemon Cookies

Ingredients

Directions

  1. Preheat oven to 375 degrees F. Lightly coat 3-inch heart shape pans* or 3-1/2-inch muffin top pans with nonstick cooking spray; set aside.
  2. In small bowl stir together flour and baking powder; set aside.
  3. In a large mixing bowl beat butter with an electric mixer on low speed for 30 seconds. Add the sugar. Beat until combined, scraping sides of bowl occasionally. Beat in eggs, egg yolk, and vanilla. Beat in flour mixture. Stir in lemon peel.
  4. Using about 2 tablespoons batter, spread into the prepared heart shape pans or muffin top pans. Bake for 8 to 10 minutes or until edges are golden. Carefully transfer to a cooling rack; cool completely.
  5. Spread half the cookie tops with white Lemon Glaze and the other half with pink Lemon Glaze, or frost all one color. Let stand on wire rack until icing is dry. Transfer some of the icing to a pastry bag fitted with a writing tip or a small self-sealing plastic bag with a small corner snipped off to pipe initials, if desired. Makes about 20 cookies.

From the Test Kitchen

*Test Kitchen Tip:

These cookies were made in Heart Cookie Treat Pans from wilton.com. The pans have a slot for inserting lollipop sticks, but the batter is thick enough that it will not run out of these grooves. If you do not have this pan or a madeleine or muffin top pan, add 1-1/2 cups all-purpose flour and 1 teaspoon finely shredded lemon peel to the dough. Cover and refrigerate dough for 3 hours or until easy to handle. On a lightly floured surface, roll dough to 1/8- to 1/4-inch thickness. Cut out dough with 3-inch heart-shape cookie cutters. Bake as above.

Lemon Glaze

Ingredients

Directions

  1. In a large bowl stir together lemon juice and powdered sugar. Spoon half the mixture into another bowl. One drop at a time, add red food coloring; stir thoroughly between each addition to reach desired shade of pink.

Royal Icing

Ingredients

Directions

  1. In a large mixing bowl combine powdered sugar, meringue powder, and cream of tartar. Add warm water. Beat with an electric mixer on low speed until combined; beat on high speed for 7 to 10 minutes or until sugar mixture is very stiff. Add lemon peel. Cover bowl with a damp paper towel and plastic wrap; refrigerate up to 2 days. Makes about 5 cups.

Nutrition Facts (Puffed Heart Lemon Cookies)

    Per serving:
  • 200 kcal cal.,
  • 10 g fat
  • (6 g sat. fat,
  • 55 mg chol.,
  • 76 mg sodium,
  • 27 g carb.,
  • 2 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

Comments

close
close
close
close
close

Loading... Please wait...