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Ingredients
1 large eggs
2 cups flour all-purpose
2 tablespoons lemon zest grated
0.5 cup raspberry jam
0.3 teaspoon salt
0.7 cup sugar
12 tablespoons butter unsalted at room temperature
Equipment
baking sheet
oven
plastic wrap
hand mixer
Directions
Using an electric mixer on medium-high speed, beat butter until light, 2 minutes. Beat in 2/3 cup sugar and zest, then egg and salt. Beat in flour 1 cup at a time. Divide dough in half and form into 2 disks. Wrap in plastic wrap and chill for at least 1 hour or overnight.
Preheat oven to 375F; line 2 large baking sheets with parchment. On a lightly floured surface, roll out a disk to 1/4-inch thickness.
Cut out cookies with a 2 1/2-inch cutter.
Place 1/2 inch apart on sheets. Gather dough scraps, reroll and cut more cookies.
Sprinkle cookies with 1 1/2 tsp. sugar. Repeat with remaining dough disk.
Bake cookies until golden around edges, 10 to 12 minutes.
Place baking sheets on wire racks for 5 minutes, then transfer cookies to racks to cool.
Spread 1 tsp. jam on bottom of a cookie; sandwich with another. Repeat with remaining cookies and jam.
