Once in a while, one comes along which transcends all others. At a mere glance your knees weaken, your lips quiver and you can resist no longer. You succumb to it’s alluring temptation and ever so gently take the first bite of these lemon raspberry spritz cookies.
Of coarse I am talking about these rose shaped spritz cookies, sandwiched together with a luscious raspberry buttercream.
What were you all thinking about? Hmmmm!
I have always baked for pleasure, spurred on by the shear joy it is to watch my family and friends devour delectable home baked sweet treats. And yet three weeks ago, I could never have imagined baking again, as such was the overwhelming sadness after my dad lost his battle with lung cancer.
Yet bake I must, it is embedded in my soul. Having this creative hobby helps to shift my focus elsewhere, away from loss and sadness.
I was working on some new recipes just before my dad entered the hospital. One was a gluten free muffin, a new biscotti recipe and these pretty lemon spritz cookies. My dad would have gotten a kick out of these! He and my mom both loved lemon scented desserts, so this month I will be featuring lemony sweets in their honor.
I was inspired to come up with my own rose shaped cookie after I saw them first on I Am Baker blog by Amanda. She so happens to be the very first blogger I followed just a few years ago. She made hers in the neapolitan colors (vanilla, strawberry and chocolate). She is amazing so go check her blog out but please do come back !
I used a piping bag with the 1M tip to shape the cookies into roses but alternately you can use a cookie press if you have one. If using a piping bag, fill it with about 1 cup of cookie dough at a time. The dough will be much easier to pipe this way. Trust me I learned the hard way!
Also if you are new to piping and mess up on a few roses, simply scoop the rose back into the piping bag and try again.
These lemon raspberry spritz cookies are deliciously tender and have a subtle lemon kick which pairs beautifully with the silky smooth raspberry buttercream. I find they are elegant enough for any special occasion and irresistible for any day of the week.
The raspberry buttercream was adapted from Better Homes and Garden Magazine. I halved the portion measurements for you because that is all you will need to fill the 20 to 22 sandwich cookies, depending on the size of your rose.
I initially wanted to use lemon oil to flavor these lemon raspberry spritz cookies but could not find any and then I came across the Treatology Meyer Lemon Flavor concentrate. It has a sweet, citrusy taste and a little goes a long way so use sparingly. Not only can you use it in desserts but it is also great in drinks. I will definitely be using it again.
For best results chill the piped spritz cookies for about 30 minutes or freeze for a few minutes before baking. This will help the rose cookies retain their shape.
Check back soon for more lemon desserts!
- COOKIE DOUGH
- 1 cup unsalted butter, softened
- ⅔ cup icing sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 teaspoon Sweet Meyer Lemon flavoring (I used Wilton) or 1 teaspoon lemon extract
- 1 teaspoon grated lemon peel
- 2 cups all purpose flour
- a pinch of salt
- RASPBERRY BUTTERCREAM
- ¼ cup unsalted butter, softened
- ½ cup icing sugar plus additional ¾ cup
- 1 tablespoon seedless raspberry jam
- 1½ teaspoons of black raspberry liquor or whole milk
- LEMON SPRITZ COOKIE
- Preheat oven to 350*F
- Line 3 baking sheets with parchment paper and set aside.
- In a large bowl beat together the softened butter and the icing sugar until it is light and fluffy.
- Next beat in the egg, vanilla, lemon flavoring and lemon peel until combined for about 1 minute.
- The dough will look somewhat curdled because of the alcohol in the lemon extract or lemon flavoring and that is o.k. Do not over beat.
- Add the flour, pinch of salt and beat until combined.
- Transfer the dough, one cup at a time to a pastry bag with a star tip (I used the 1M tip)
- Alternately, you can also use a cookie press.
- Pipe dough in a circular motion starting with a center and working your way outward forming a rose shape. (Space the cookies 1 inch apart on the cookie sheet)
- Bake at 350*F for 8 to 10 minutes until the bottom is light golden brown. Let cool completely.
- RASPBERRY BUTTERCREAM ICING:
- In a small bowl beat ¼ cup of softened butter for 30 seconds on medium speed. Add ½ cup of icing sugar, 1 tablespoon of seedless raspberry jam and 1½ teaspoon of black raspberry liquor or milk and beat until combined. Gradually beat in an additional ¾ cup of icing sugar.
- Spread a generous teaspoon of icing on the flat bottom side of half of the cookies and sandwich together with the remaining cookies. (I used a piping bag with a round tip)
- Dust with icing sugar.