Lemon Raspberry Sandwich Cookies

Name: Lemon Raspberry Sandwich Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 2 h 25 min
Yield: 2 dozen
Ingredients: 1 cup (227g) unsalted butter; 3/4 cup (149g) granulated sugar; 1/4 cup (28g) confectioners' sugar; 2 teaspoons vanilla extract; 1/4 teaspoon almond extract; 2 large egg yolks; 1 large egg; 1 Tablespoon lemon zest; 3 cups (360g) all-purpose flour; 1/2 teaspoon salt; 1/8 teaspoon ground cinnamon; 1/2 cup seedless raspberry jam

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Prep Time
15 mins
Cook Time
15 mins
Additional Time
2 hrs
Total Time
2 hrs 25 mins
Servings
2 dozen
Course
Dessert
Cuisine
American, Australian

Lemon Raspberry Sandwich Cookies

Iris Warren

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Lemon Raspberry Sandwich Cookies are lemon-butter cookies spread with seedless raspberry jam and stuffed together to form a dessert sandwich. Lemon zest ensures plenty of lemon flavor. And a light dusting of powdered sugar makes them stunning and perfect for special occasions.

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Ingredients

Servings

1 cup (227g) unsalted butter room temperature
3/4 cup (149g) granulated sugar
1/4 cup (28g) confectioners' sugar sifted, plus more for dusting the cookies
2 teaspoons vanilla extract
1/4 teaspoon almond extract optional
2 large egg yolks room temperature
1 large egg room temperature
1 Tablespoon lemon zest finely grated 3
3 cups (360g) all-purpose flour plus more for kneading the cookie dough
1/2 teaspoon salt
1/8 teaspoon ground cinnamon optional
1/2 cup seedless raspberry jam

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Instructions

In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, combine the butter and both sugars and beat on medium-speed until combined, then increase to medium-high speed and continue beating until pale and fluffy, about 1 minute.
Beat in the vanilla and almond extracts, mixing just until combined.
Reduce to medium-speed, then add in the egg yolks and egg, beating until well combined, and scraping down the sides and bottom of the bowl as needed. Beat in the lemon zest.
On low speed, gradually add in the flour and salt, and beat until combined. Your dough should be stiff.
Sprinkle 1 Tablespoon of flour over a clean work surface. Scrape the cookie dough onto the surface and gently knead it for about 30 seconds. Divide the dough in half, (about 443 grams each disc).
Press each portion of cookie dough into a 6”-inch disc. Wrap dough tightly in plastic wrap and refrigerate for 2 hours.
When you're ready to bake, preheat the oven to 350 degrees (F). Line two large baking sheets with parchment paper.
Remove the cookie dough from the fridge and let it sit at room temperature for 10 minutes. Working with one disc at a time, unwrap the dough and transfer to a lightly floured surface.
Roll each disc out to about 1/4" thickness. Using a 2 and 1/2-inch scalloped round cookie cutter, cut out as many cookies as you can. Use a large open round piping tip to make a “peekaboo” cutout in the center of half of the cookies.
Carefully transfer the shapes to the prepared baking sheets, leaving 1” between cookies. Place the cut cookies back in the refrigerator for 15 minutes.
Bake on the middle rack for 8 to 10 minutes, rotating the pan halfway through baking, or until the edges are set. (It’ll probably take about 3 batches to bake all of the cookies.)
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack and cool completely.
Transfer the “peekaboo” cut-out cookies to a baking sheet and, using a small fine-mesh strainer, dust them with powdered sugar.
Transfer the remaining cookies to another baking sheet and turn them all flat side up. Spoon about 1 teaspoon of jam into the center of each cookie, spread it just slightly. Top with the sugar dusted cookies.