You may already know that I like to repurpose things. So, when I had some dough leftover from making my Easter cookies, I decided to take my own advice and make flowers. But this time, instead of making them fully lemon cookies, I thought to go with the classic flavor combination of lemon and raspberry. All you need is raspberry jam! I personally like seeded jam for texture and flavor, but seedless works well, too. Either way, be sure to let it come to room temperature a bit and stir vigorously inside the jar with a spoon or spatula. It makes spreading on the cooking so much easier.
Makes about 24 to 30 cookies
Ingredients
- 16 tablespoons (227 grams) unsalted butter, softened
- ¾ cup (149 grams) granulated sugar
- 1 tablespoon lemon zest
- 1 large egg
- 1 teaspoon lemon extract
- 3 cups (390 grams) all-purpose flour
- ¼ teaspoon salt
- ¾ cup (236 grams) raspberry jam
- Confectioners’ sugar, for dusting
Instructions
Make the Cookies:
- In the bowl of a stand mixer fitted with a paddle attachment, beat the butter, sugar and lemon zest on medium-high speed until light and fluffy, about 3 to 5 minutes.
- Add the egg and lemon extract and beat on medium speed until combined. Scrape down the sides of the bowl as necessary.
- Add the flour and salt and mix on low until absorbed. Divide the dough into 2 discs, wrap them in plastic wrap and refrigerate for at least 2 hours.
- Preheat the oven to 350°F. Line sheet pans with parchment paper and set aside.
- On a lightly floured work surface, roll the dough thin to about 3/16 of an inch. Cut with a cookie cutter and place on the prepared sheet pans. Cut a small circle out of half of the cookies to be the tops. Bake for 8 to 12 minutes or until lightly golden and set. Remove and cool completely on wire racks.
- Spread a thin layer of jam on the bottoms of the cookies, letting more pool in the middle.
- Generously dust the top layer of cookies with confectioners’ sugar and then gently place them on the bottom portions. Allow to set for a few minutes before serving. Balance can be refrigerated for up to 3 days but bring to room temperature to serve.
