Lemon Tea Cookies w/ Raspberry Buttercream

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)

Ingredients:

• 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

 Directions:

1. 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)
2. Divide dough in half. Shape each half into an 8×1 inch log and roll in plastic wrap. Refrigerate for 2 hours.
3. Cut into 1/4 inch rounds. Bake at 350 F for 12 minutes. Allow to cool completely before frosting.

 Raspberry Buttercream Frosting

 Ingredients:

• 1/2 can store bought buttercream frosting
• 1/4 cup seedless raspberry jam/preserves

Directions:

1. Whip frosting in a small bowl until fluffy, then mix in jam until combined. 
2. Pipe onto one cooled tea cookie and gently sandwich with a second cookie. They will crumble if you use too much force.