Lemon Raspberry Spritz Cookie

Lemon Raspberry Spritz Cookie

  • Serves: 20 to 22 sandwich cookies
Lemon Raspberry Spritz Cookie

Lemon Raspberry Spritz Cookie

Diets

  • Vegetarian

Ingredients

  • Produce

    • 1 tsp Lemon peel
    • 1 Raspberry buttercream
  • Refrigerated

    • 1 Egg, large
  • Condiments

    • 1 tbsp Raspberry jam, seedless
  • Baking & Spices

    • 1 2 cup icing sugar plus additional 3/4 cup
    • 2 cups All-purpose flour
    • 1 Cookie dough
    • 2/3 cup Icing sugar
    • 1 tsp Meyer lemon flavoring, Sweet
    • 1 pinch Salt
    • 1 tsp Vanilla extract, pure
  • Dairy

    • 1 1/4 cup Butter, unsalted
    • 1 1/2 tsp Raspberry liquor or whole milk, black

Found on

Description

A tender lemon spritz cookie sandwiched together with a raspberry buttercream.

Ingredients

  • 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

Directions

  • 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.
  • Serves: 20 to 22 sandwich cookies
marisasitaliankitchen.com

marisasitaliankitchen.com

303 19
Title:

Lemon Raspberry Spritz Cookie - Marisa's Italian Kitchen

Descrition:

These lemon raspberry spritz cookies are deliciously tender and have a subtle lemon kick paired beautifully with a silky smooth raspberry buttercream.

Lemon Raspberry Spritz Cookie

  • Produce

    • 1 tsp Lemon peel
    • 1 Raspberry buttercream
  • Refrigerated

    • 1 Egg, large
  • Condiments

    • 1 tbsp Raspberry jam, seedless
  • Baking & Spices

    • 1 2 cup icing sugar plus additional 3/4 cup
    • 2 cups All-purpose flour
    • 1 Cookie dough
    • 2/3 cup Icing sugar
    • 1 tsp Meyer lemon flavoring, Sweet
    • 1 pinch Salt
    • 1 tsp Vanilla extract, pure
  • Dairy

    • 1 1/4 cup Butter, unsalted
    • 1 1/2 tsp Raspberry liquor or whole milk, black

The first person this recipe

marisasitaliankitchen.com

marisasitaliankitchen.com

303 19

Found on marisasitaliankitchen.com

Marisa's Italian Kitchen

Lemon Raspberry Spritz Cookie - Marisa's Italian Kitchen

These lemon raspberry spritz cookies are deliciously tender and have a subtle lemon kick paired beautifully with a silky smooth raspberry buttercream.