From Driscoll’s: Two crisp, buttery lemon shortbread cookies filled with a fresh raspberry buttercream. Pink, delicate and perfect for classroom Valentine’s day treats. Cut into other fancy shapes for other holidays or simple rounds.
Lemon Shortbread Sandwich Cookies with Fresh Raspberry Buttercream Filling
- 2 1/2 cups all-purpose flour
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 3 tablespoons lemon zest
- 2 teaspoons fresh lemon juice
- 1/2 teaspoon vanilla extract
- 1 package (6 ounces or 1 1/3 cups) Driscoll’s raspberries
- 5 cups confectioners’ sugar, sifted (plus extra as needed)
- 1/2 cup (1 stick) unsalted butter, at room temperature, cut into small pieces
- 1 teaspoon vanilla extract
- 1 1/2 teaspoon fresh lemon juice
- Wilton Chocolate Hearts Mix Sprinkles, optional
- One 3-inch heart shaped cookie cutter
- Line two cookie sheet pans with parchment paper.Whisk the flour in a small bowl to aerate; set aside.Beat butter until creamy with an electric mixer, about 3 minutes. Add sugar and continue to beat, about 3 minutes more at medium-high speed, until very light and fluffy, scraping down once or twice. Beat in the vanilla extract, lemon zest, and lemon juice. Gradually add flour, mixing just until blended, scraping down bowl once or twice.Roll out to 1/8-inch thickness on a lightly floured board and cut out with heart shaped cookie cutter. Place on pans about 1-inch apart and chill at least 1 hour.
Preheat oven to 325º F.
Bake for 15 to 20 minutes. The bottoms should just be turning golden, but the tops of the cookies should remain pale. Cool cookies completely on pans set on wire rack.
Filling and Assembly
Puree the fresh raspberries until smooth in a food processor fitted with a metal blade. Press through a strainer into a bowl; discard seeds.
In a large bowl with an electric mixer on medium-high speed, beat butter until creamy, about 2 minutes. Add confectioners’ sugar gradually, beating until light and fluffy, about 3 minutes, scraping down the bowl once or twice. Add vanilla extract, lemon juice and ½ cup seedless raspberry puree (save any leftover puree for another use, such as stirring into yogurt). Beat on high speed until silky smooth and evenly colored.
Spread raspberry frosting on half of the cookies, sandwiching with the other halves. Use a generous amount of frosting if you want to apply optional sugar decorations. Simply roll the cookie’s edges with the exposed frosting in a small bowl of sprinkles; they will adhere.
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