Cream the butter; add the sugars and mix thoroughly. Add the salt, egg and egg yolk, vanilla and lemon extracts, and beat until smooth. Stir in the flour. The dough should be soft and pliable. Flatten the dough into a disk, wrap it carefully, and chill it for at least one hour.

After chilling, remove the dough from the refrigerator and let it soften for a few minutes. First roll it out on a lightly floured board with a regular rolling pin until it is 1/2 inch thick. Then - pressing down carefully and evenly - roll over the dough with the embossed rolling pin. Use the cookie cutter to cut out heart shapes. Altogether, the dough should make about 3 dozen cookies so you may need to work in batches. Cut out the first batch of cookies and set them on a cookie sheet covered with parchment paper.

For the glaze: Whisk together the egg yolks, water, and honey. Using a pastry brush, carefully paint the glaze onto each cookie, making sure to get in all of the nooks and crannies. Bake at 350 for 10 minutes or until light golden brown. Repeat with subsequent batches. Makes 3 dozen cookies. Store in an airtight container for up to a week.