Lemon Raspberry Spritz Cookie

A tender and buttery lemon spritz cookie, sandwiched together with a luscious raspberry buttercream frosting.

Course Dessert

Cuisine Italian

Keyword lemon cookie, raspberry buttercream, sandwich cookie, spritz cookie

Prep Time 40

Cook Time 8

Servings cookies, approximately

Calories 182kcal

Author Marisa

Preheat oven to 350*F
Have ready 3 unlined baking sheets. If using the same baking sheet, make sure the sheet has completely cooled off before baking the next batch.
In a large bowl beat together the softened butter and the powdered sugar until it is light and fluffy.
Next beat in the egg, vanilla, lemon juice and zest until thoroughly combined for about 2 minutes.
Add the flour, pinch of salt and beat until combined.
For easy piping transfer the dough, one cup at a time, to a pastry bag fitted with a star tip (I used the 1M tip)
Pipe the dough in a circular motion starting at the centre and working your way outward forming a rosette shape. (Space the cookies 1 inch apart on the cookie sheet)
Bake at 350 degrees F, for 8 to 10 minutes until the bottom is light golden brown and tops are pale.
Let cool completely before filling the cookies with the buttercream.

In a small bowl beat 1/4 cup of softened butter for 30 seconds on medium speed.
Add 1/2 cup of powdered sugar, 1 tablespoon of seedless raspberry jam and 1 1/2 teaspoons of milk and beat until combined.
Gradually beat in the remaining 3/4 cup of powdered sugar.
Spread a generous teaspoon of buttercream 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 attachment)
Dust with powdered sugar just before serving, if desired.

Refrigerate the filled cookies for 3 to 5 days at most, properly sealed in an airtight container so they do not pick up any odours from the fridge.

For longer shelf life, freeze the unfilled cookies in an airtight container lined with parchment paper between the layers.

When ready to serve, allow the cookies to defrost at room temperature before filling with the buttercream frosting.