Lemon Raspberry Shortbread Sandwich Cookies

Instructions

Lemon Shortbread

1. Preheat oven to 325 F degrees. Line 2 cookie sheets with parchment paper.
2. In the bowl of your mixer, press the lemon zest into the sugar. Your sugar will become thick and fragrant.
3. Add the butter to the sugar and cream until fluffy. Scrape the sides of the bowl to make sure all the butter is incorporated.
4. Mix in 1 tablespoon of the fresh squeezed lemon juice.
5. Add the flour and mix on low until a dough ball forms.
6. Place dough on a lightly floured counter and knead 2-3 times until smooth.
7. Roll dough out about ¼-1/2 inch thick.
8. Using a 2 ¼in biscuit cutter (I used one from a Martha Stewart set), cut cookies and place onto prepared cookie sheet.
9. Bake on center rack in your oven for 12-13 minutes or just until the edges begin to brown. Remove immediately to a wire rack to cool completely.

Lemon Drizzle

1. In a small bowl, combine the lemon juice and sugar.
2. With a fork, stir until smooth and no lumps remain.

Assembly

1. Spread the raspberry jam in a thick layer on the bottom side of one cookie almost to the edges.
2. Place another cookie on top of the jam (bottom side of the cookie face down on the filling) and press gently until the filling reaches the edges.
3. Drizzle lemon and sugar mixture over the top of each cookie.