Lemon-Berry Sandwiches

A luscious raspberry jam fills the center of these lemon-flavored cutout cookies. Add this cookie recipe to your holiday platter.

Lemon-Berry Sandwiches
Yield: 2-1/2 dozen Prep 15 mins Chill 1 hr Bake 350°F 13 mins


  • 2 1/4 cups all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup sugar
  • 1 large egg
  • 1 tablespoon lemon juice
  • 1/2 teaspoon grated lemon zest
  • 1/2 cup seedless raspberry jam
  • 2 tablespoons confectioner's sugar, for dusting

Make It

1. In a medium bowl, mix flour, baking powder and salt. Beat butter, sugar, egg, lemon juice and zest in large bowl. Beat in flour mixture. Divide into 2 halves and flatten. Wrap in plastic; chill 1 hour.

2. Heat oven to 350 degrees F. Line baking sheets with nonstick foil. Roll half of dough 1/8 inch thick on floured surface. Cut out 24 cookies with 2-1/4-inch round cutter. Repeat with remaining dough for 48 cookies total. Transfer to baking sheets. Cut a 1-inch hole in center of 24 of the cookies. Remove centers and reroll for a total of 30 rounds and 30 cutouts. Bake at 350 degrees F for 13 minutes, until brown around edges. Cool on rack.

3. Spread 1/2 teaspoon jam on each cookie round. Dust cut-outs with confectioners' sugar. Place on jam-covered cookies.

Nutrition Facts

Amount Per Serving: cal. (kcal): 98, Fat, total (g): 9, sat. fat (g): 2, carb. (g): 16, Percent Daily Values are based on a 2,000 calorie diet.