Raspberry Sandwich Cookies

Submitted by: Jan Cameron

Photo by: LaurenB248

Cookie dough flavored with lemon peel is cut into rounds, baked and sandwiched with raspberry preserves. A thin lemon icing is spread on top.

Ingredients

1/2 lb butter (1 cup), softened
1/2 cup sugar
2 egg yolks
2 tsp vanilla
Grated rind of 1 lemon
2 1/2 cups sifted flour
1/8 tsp salt
1/2 cup raspberry preserves (I prefer seedless)
Frosting:
1 cup powdered sugar
2 tbsp lemon juice
1-2 tbsp water

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Method

Beat butter and sugar until light. Add egg yolks, vanilla and grated lemon rind. Fold in flour and salt. Form mixture into a ball; place in a plastic bag and chill one hour. Cut ball into 4 sections. Roll out one section at a time on lightly floured surface with a rolling pin. Use a sherry glass or a small cookie cutter to make rounds. (If you can find a circular cookie cutter with a design around the edge, the cookies will look more professional.) Place on a greased cookie sheet and bake at 325 degrees 8-10 minutes or until lightly brown. Allow cookies to cool, this is important. Spread preserves on half of the cookies. Stack cookies with preserves in center. Spread cookies with frosting and let dry. Once cookies are dry, either serve or place in container with wax paper separating layers and freeze.

Notes: I think these are delicious cookies. Serve one and people will ask for another.

Number of Servings: about 2 dozen

Submitted by: Jan Cameron ( See all of Jan Cameron Recipes )