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Raspberry Sandwich Cookies

Photo: Mark Thomas; Styling: Stephana Bottom
Prep time 20 mins
Chill time 1 hr
Bake time 12 mins
Yield 18 cookies (serving size: 1 cookie)

Ingredients

  • 12 tablespoons unsalted butter, at room temperature
  • 2/3 cup plus 1 Tbsp. sugar
  • 2 tablespoons grated lemon zest
  • 1 large egg
  • 1/4 teaspoon salt
  • 2 cups all-purpose flour
  • 1/2 cup raspberry jam

Nutrition Information

  • calories 174
  • fat 8 g
  • satfat 5 g
  • protein 2 g
  • carbohydrate 24 g
  • fiber 1 g
  • cholesterol 32 mg
  • sodium 38 mg

How to Make It

  1. Using an electric mixer on medium-high speed, beat butter until light, 2 minutes. Beat in 2/3 cup sugar and zest, then egg and salt. Beat in flour 1 cup at a time. Divide dough in half and form into 2 disks. Wrap in plastic wrap and chill for at least 1 hour or overnight.

  2. Preheat oven to 375ºF; line 2 large baking sheets with parchment. On a lightly floured surface, roll out a disk to 1/4-inch thickness. Cut out cookies with a 2 1/2-inch cutter. Place 1/2 inch apart on sheets. Gather dough scraps, reroll and cut more cookies. Sprinkle cookies with 1 1/2 tsp. sugar. Repeat with remaining dough disk.

  3. Bake cookies until golden around edges, 10 to 12 minutes. Place baking sheets on wire racks for 5 minutes, then transfer cookies to racks to cool.

  4. Spread 1 tsp. jam on bottom of a cookie; sandwich with another. Repeat with remaining cookies and jam.

Cook's Notes

Bake time is per batch.