Lemon Poppyseed Heart Shaped Valentine Cookies

1. In a large bowl, combine the vegetable shortening and butter and beat with an electric hand mixer or stand mixer until creamy. 
2. Add both sugars, salt, baking powder and vanilla and beat until well blended. Add the egg and beat again, until light and fluffy. 
3. Mix in the lemon zest and poppyseeds, blending until evenly distributed throughout the batter.
4. In a medium bowl, whisk together the flour, cornstarch and baking powder and add it to the batter. 
5. Stir the dry ingredients into the creamed sugar mixture (or use the low setting on a stand mixer) until the dough is just combined and no floury bits remain.
6. Divide the dough in half, roll each half into a ball and flatten into a disc, about 3/4” thick. Wrap each disc in plastic wrap and refrigerate for 30 minutes.
7. While the dough is chilling, move the oven rack to the center position. Preheat the oven to 350°F. Line a half sheet pan with parchment paper or silicone baking mat.
8. Remove one disc of the dough from the refrigerator and transfer to a well floured surface. Lightly dust the dough with flour and roll it out to 1/8” thick.
9. Cut the cookies with heart shaped cookie cutters (or other shapes) or biscuit cutters and transfer the cookies to the prepared sheet pan.
10. Bake for 8-10 minutes until the cookies are just barely browned on the edges. Transfer the cookies to a baking rack to cool completely before decorating.

FOR THE LEMON WHITE CHOCOLATE GANACHE:

1. Place the white chocolate in a microwave safe bowl and microwave on high in 20 second increments, stirring after each nuke.
2. When the white chocolate is completely melted, add the cream and whisk until smooth. If using the lemon paste, stir it in now. The chocolate ganache will start to firm up as it rests. You want it to be spreadable but not runny. If it’s too loose, let it rest at room temperature. If it’s too thick, microwave for 5 seconds at a time, stirring between each until you have the right consistency.

ASSEMBLE LEMON HEARTS:

1. Turn one cookie upside down so that the side that was touching the baking sheet is faced up. Spread a 1/4” thick layer of white chocolate ganache over the cookie and top with another cookie, lightly pressing the two together so that some filling spreads to the edges.
2. Drizzle any remaining ganache over the tops of the cookies in a zig-zag fashion. Sprinkle with decorators sugar or sparkling sugar. Let the cookies rest until set. If they’re not quite dry, you can put them in the refrigerator for 20 minutes or so until they’ve set up.
3. Store cookies in an airtight storage container separated by parchment paper between layers so they don’t stick.