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


  • 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


Make the Cookies:

  1. 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.
  1. Add the egg and lemon extract and beat on medium speed until combined. Scrape down the sides of the bowl as necessary.
  1. 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.
  1. Preheat the oven to 350°F. Line sheet pans with parchment paper and set aside.
  1. 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.
  1. Spread a thin layer of jam on the bottoms of the cookies, letting more pool in the middle.
  1. 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.


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AnnMarie Mattila
AnnMarie Mattilahttps://pastryathome.com
AnnMarie Mattila is a writer for Pastry Arts Magazine, as well as a freelance baker and pastry chef in New York. She has a master’s degree in Food Studies from New York University and is also a graduate of the Institute of Culinary Education.

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