These are awesome cookies. Seriously melt in your mouth so good, why aren't there more?! I brought them to work one night shift and they were gobbled up before you could say Lemony Snicket! Haha! The raspberry buttercream just throws them over the edge of deliciousness. I filled half the batch with raspberry and the other half with a cream cheese frosting. Both are good, but the raspberry is great :)
Lemon Tea Cookies (source)
- 3/4 cup (1 1/2 sticks) unsalted butter (room temp)
- 1 teaspoon lemon zest (if you don't have zest use 1tsp more lemon juice, they just won't be as lemony)
- 1 tablespoon lemon juice
- 1 1/4 cup flour
- 1/2 cup cornstarch (yes, you read that right)
- 1/3 cup confectioners sugar
- Cream together the butter, lemon zest and juice until fluffy. In separate bowl, whisk dry ingredients and then mix into butter mixture on low speed. (I almost added a splash of milk because I was thinking the recipe was missing a wet ingredient, but don't do it. These cookies are similar to a short bread or a sable in that they don't need milk or water) (Also, do not judge cookies by the uncooked batter which tastes kind ewwy)
- Divide dough in half. Shape each half into an 8×1 inch log and roll in plastic wrap. Refrigerate for 2 hours.
- Cut into 1/4 inch rounds. Bake at 350 F for 12 minutes. Allow to cool completely before frosting.
Raspberry Buttercream Frosting
- 1/2 can store bought buttercream frosting
- 1/4 cup seedless raspberry jam/preserves
- Whip frosting in a small bowl until fluffy, then mix in jam until combined.
- Pipe onto one cooled tea cookie and gently sandwich with a second cookie. They will crumble if you use too much force.