RASPBERRY SANDWICH COOKIES
Our smooth Seedless Red Raspberry Preserves peeks out from buttery lemon sugar cookies for a sweet treat. Make them throughout the year with different cookie cutter shapes.
14 oz. Unsalted butter, softened
1 1/2 tsp. Finely grated lemon zest
3/4 cup Granulated sugar
1/2 tsp. Salt
1 large Egg
1 tsp. Vanilla extract
3 3/4 cups All purpose flour
1 cup Robert Rothschild Farm Seedless Red Raspberry Preserves
Beat the butter, lemon zest, sugar and salt until light and fluffy. Add the egg and combine. In three additions, stir in the flour until blended. You can refrigerate the dough, well wrapped, for up to a week. Heat the oven to 350 degrees F. Line cookie sheets with parchment. Flour work surface. Roll the dough 1/4-in. thick and cut out desired shapes for the cookies. On half of the cookies, cut out a center shape as well. Bake until the edges turn golden, 15 - 20 minutes. Let cool. Spread preserves on a cookie that doesn't have a center cut out. Top with a cookie that does have the center cut out. Repeat until all cookies have been sandwiched together. Sprinkle with powdered sugar, or sugar sprinkles if desired.