LEMON-RASPBERRY SANDWICHES
This recipe is adapted from "Martha Stewart's Cookies."
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 1 1/2 dozen
Number Of Ingredients 10
Steps:
- Line 2 baking sheets with nonstick baking mats or parchment paper; set aside. Whisk together both flours, cornstarch, and salt in a bowl.
- Put butter, sugars, lemon zest, and 1 tablespoon lemon juice into the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until fluffy, about 3 minutes. Reduce speed to low. Add flour mixture in three batches, mixing well after each addition. Cover dough with plastic wrap; refrigerate 30 minutes.
- Preheat oven to 350 degrees. Place cold dough between two pieces of parchment paper and roll out to 1/8 inch thick. Transfer dough on parchment to a baking sheet; freeze 10 minutes.
- Using a fluted 1 1/2-inch round cutter, cut out dough; transfer to prepared baking sheets. Reroll scraps, and cut out (you should have 40 rounds). Bake until pale golden, 10 to 11 minutes, rotating sheets halfway through. Let cool slightly on sheets on wire racks. Transfer cookies to racks to cool completely.
- Place jam in a small bowl and stir in remaining tablespoon lemon juice. Spread 1 teaspoon jam mixture on flat side of half of the cookies, and sandwich with the remaining cookies. Dust with confectioners' sugar. Unfilled cookies can be stored in an airtight container at room temperature up to 3 days; filled ones are best eaten the day you assemble them.
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Jude Hakim
[email protected]I'm not a big fan of lemon, but I loved these sandwiches.
Johnny Edwards
[email protected]These sandwiches are so easy to make, I'll definitely be making them again.
John Young
[email protected]I'm not a fan of sandwiches, but these were actually really good.
Keanan Scott
[email protected]These sandwiches are a great way to use up leftover lemon curd.
Musisi Jimmy
[email protected]I made these sandwiches for my kids and they loved them!
Md Sohle
[email protected]These sandwiches are perfect for a baby shower or bridal shower.
Tanjila Islam
[email protected]I'm allergic to raspberries, so I used blueberries instead. They were still delicious!
Mir Afzal Khan
[email protected]These sandwiches are really good, but they're a bit too expensive to make on a regular basis.
Nokuthula Sithole
[email protected]I'm not sure if I did something wrong, but my sandwiches didn't turn out as pretty as the ones in the picture.
Safia Ali
[email protected]These sandwiches are a bit messy to eat, but they're worth it.
Nasir Kaif
[email protected]I love the way the lemon zest adds a bright flavor to these sandwiches.
Javaid Khan
[email protected]These sandwiches are perfect for a light lunch or afternoon snack.
Adilcdo dil
[email protected]I'm not a big fan of lemon, but these sandwiches were surprisingly good.
Bhikea Ghanshyam
[email protected]These sandwiches are really easy to make, but they look like they took a lot of effort.
Sam Bachuta
[email protected]I had a hard time finding raspberry jam, so I used strawberry jam instead. It was still delicious!
Diamon Mills
[email protected]These sandwiches were a bit too sweet for my taste, but they were still good.
Normal Guy
[email protected]I love the bright colors of these sandwiches. They're sure to brighten up any party.
Prince Agoha
[email protected]These sandwiches are so pretty and delicate, they're perfect for special occasions.
Annie Maye
[email protected]I made these sandwiches for a picnic and they were perfect! They were easy to make, portable, and delicious.
Belen Ledon
[email protected]These lemon-raspberry sandwiches were a hit at my afternoon tea party! The combination of sweet and tangy was perfect, and the sandwiches were so light and refreshing.