*Raspberry Filled Lemon Cookies*
Makes 1 1/2 dozen double cookies
A bit fussy to make, but so beautiful and delicious when done. These would be perfect for a special garden party!
1/2 cup finely ground almonds
1/2 cup plain flour
1/4 cup corn flour
1/2 tsp salt
1/2 cup butter, room temperature
1/4 cup icing sugar, plus more for dusting
2 TBS granulated sugar
the finely grated zest of 2 unwaxed lemons
2 TBS fresh lemon juice
1/2 cup of seedless raspberry jam
Line 2 baking sheets with parchment paper. Set aside. Whisk together the ground almonds, flour, corn flour and salt in a bowl. Set aside.
Put the butter, sugars, lemon zest, and 1 tablespoon lemon juice into the bowl of an electric mixer fitted with a paddle attachment. Beat on medium speed until fluffy, about 3 minutes. Reduce the speed to low. Add the flour mixture in three batches, mixing well after each addition. Cover the dough with plastic cling film and then refrigerate 30 minutes.
Preheat the oven to 180*C/350*F/ gas mark 4.
Place the cold dough between two pieces of parchment paper and roll out to 1/8 inch thick. Transfer the dough on parchment to a baking sheet; freeze 10 minutes.
Using a fluted 1 1/2-inch round cutter, cut out the dough. Transfer the cutouts to the prepared baking sheets. Reroll scraps, and cut out (you should have 40 rounds). Bake for 10 to 11 minutes, until pale golden, rotating the baking sheets halfway through. Let cool slightly on the sheets before removing to wire racks to cool completely.
Place the jam in a small bowl, and stir in the remaining tablespoon of lemon juice. Spread 1 teaspoon jam mixture on flat side of half of the cookies, and sandwich with the remaining cookies. Dust with sifted icing sugar sugar. Unfilled cookies can be stored in an airtight container at room temperature for up to 3 days. Filled ones are best eaten the day you assemble them.