Lemon-Berry Sandwiches
A luscious raspberry jam fills the center of these lemon-flavored cutout cookies. Add this cookie recipe to your holiday platter.
Ingredients
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2-1/4 cups all-purpose flour
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1/4 teaspoon baking powder
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1/4 teaspoon salt
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1/2 cup (1 stick) unsalted butter, softened
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3/4 cup sugar
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1 large egg
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1 tablespoon lemon juice
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1/2 teaspoon grated lemon zest
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1/2 cup seedless raspberry jam
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2 tablespoons confectioner's sugar, for dusting
Directions
1.
In a medium bowl, mix flour, baking powder and salt. Beat butter, sugar, egg, lemon juice and zest in large bowl. Beat in flour mixture. Divide into 2 halves and flatten. Wrap in plastic; chill 1 hour.
2.
Heat oven to 350 degrees F. Line baking sheets with nonstick foil. Roll half of dough 1/8 inch thick on floured surface. Cut out 24 cookies with 2-1/4-inch round cutter. Repeat with remaining dough for 48 cookies total. Transfer to baking sheets. Cut a 1-inch hole in center of 24 of the cookies. Remove centers and reroll for a total of 30 rounds and 30 cutouts. Bake at 350 degrees F for 13 minutes, until brown around edges. Cool on rack.
3.
Spread 1/2 teaspoon jam on each cookie round. Dust cut-outs with confectioners' sugar. Place on jam-covered cookies.
Nutrition information
Calories 98, Total Fat 9 g, Saturated Fat 2 g, Carbohydrate 16 g.
Percent Daily Values are based on a 2,000 calorie diet
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