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Lemon Raspberry Spritz cookie.
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Lemon Raspberry Spritz Cookie

A tender lemon spritz cookie sandwiched together with a raspberry buttercream.
Course Dessert
Keyword lemon cookie, raspberry buttercream, sandwich cookie, spritz cookie
Servings 20 to 22 sandwich cookies
Author Marisa

Ingredients

COOKIE DOUGH

  • 1 cup unsalted butter softened
  • 2/3 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

  • 1/4 cup unsalted butter softened
  • 1/2 cup icing sugar plus additional 3/4 cup
  • 1 tablespoon seedless raspberry jam
  • 1 1/2 teaspoons of black raspberry liquor or whole milk

Instructions

SPRITZ COOKIE DOUGH

  • 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

  • In a small bowl beat 1/4 cup of softened butter for 30 seconds on medium speed. Add 1/2 cup of icing sugar, 1 tablespoon of seedless raspberry jam and 1 1/2 teaspoon of black raspberry liquor or milk and beat until combined. Gradually beat in an additional 3/4 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.