Iced Heart Cookies

1 cup all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
4 tablespoons margarine
1/2 cup sugar
2 tablespoons fat-free egg substitute
1 grated lemon rind
1 teaspoon lemon extract
1 1/4 cups confectioners' sugar
3 tablespoons water
Red food coloring

Combine the flour, baking soda and salt in a small bowl; set aside. With an electric mixer at medium speed, beat the margarine and sugar until creamy. Add the egg substitute, lemon rind and lemon extract; beat until blended. With the mixer at low speed, stir in the flour mixture until all the flour is just moistened. On a lightly floured surface, roll out the dough to a 6-inch disk; refrigerate at least 30 minutes. Preheat oven to 375 degrees. Spray two non-stick baking sheets with non-stick spray. On a lightly floured surface, roll the dough 1/8-inch thick. Using a 3-inch heart-shaped cookie cutter, cut out cookies, gathering and re-rolling the scraps of dough to make 36 cookies. With a metal spatula, carefully place cookies 1/2-inch apart on the baking sheets. Bake until the cookies are set but not browned, about 10 minutes. Cool the cookies on the baking sheet on a rack about 1 minute; remove from the baking sheet and cool completely on the rack.

To make the icing, combine the confectioners' sugar and water in a small bowl until blended. Add the red food coloring, a drop at a time, until the icing is light pink. Place a sheet of waxed paper underneath the rack of cookies to catch the drips. Drizzle the icing on the cookies (about 1/2 teaspoon per cookie) to cover. Let dry completely.