Lemon Raspberry Cookie Sandwich

If you don't fill the cookies you will have delicious Lemon Butter Wafers. Either way they are fabulous. I like filling these with different jams and preserves, blueberry, strawberry, apricot, etc.

Lemon Raspberry Cookie Sandwich
Makes about 45 wafers
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3/4 cup (1 1/2 sticks) unsalted butter
1 cup sugar
2 large eggs
1 1/4 cups sifted flour
2 tablespoons very finely minced lemon zest
1/3 cup finely ground almonds

In a large bowl of an electric mixer, beat the butter until smooth and add the sugar, beating until creamy. Beat in the eggs, scraping down the sides of the bowl. Add the flour, beating just until combined. Add the lemon zest and almonds, stirring until well incorporated. Cover the bowl with plastic wrap and place in the refrigerator until well chilled, at least 3 hours. I like overnight.

Preheat the oven to 350 degrees. Butter a nonstick cookie sheet. Using a 1/2 tablespoon measure, spoon out level 1/2 tablespoons of chilled cookie dough onto the cookie sheet, placing them 3 inches apart. Bake for about 1o minutes or until the cookies have just flattened and are lightly browned around the edges. Cool the cookies on racks. Store in a covered tin.

On the day you will be serving, spread 1 tablespoon good quality seedless raspberry jam on the bottom of one cookie, then place the bottom of another cookie on top.