Ingredients Jump to Instructions ↓

  1. 1 cup (2 sticks) butter, softened

  2. 4 ounces cream cheese, softened

  3. 1 cup light brown sugar, packed

  4. 1 egg yolk

  5. 1 teaspoon pure vanilla extract

  6. 1/2 teaspoon almond extract

  7. 2 3/4 cups flour

  8. 1/2 cup cornstarch

  9. 1 1/2 cups seedless raspberry jam

  10. 4 cups confectioners sugar

  11. 3 tablespoons powdered egg whites

  12. 1 tablespoon lemon juice

  13. 1 tablespoon lemon zest

  14. 1/2 to 3/4 cup limoncello liqueur

Instructions Jump to Ingredients ↑

  1. Directions In large bowl, cream together butter, cream cheese and brown sugar using electric mixer. Add egg yolk and extracts; mix well. Gradually add flour and cornstarch; mix just until blended. Divide dough in two pieces, flatten into discs and wrap in plastic wrap. Refrigerate until firm, 30 to 45 minutes. Preheat oven to 350°F. On lightly floured surface, roll chilled dough to 1/8-inch-thick and cut into desired shapes. Place cookies on parchment-lined baking sheets and bake 9 to 11 minutes, until edges begin to brown and cookies are firm. Cool cookies on sheet 3 to 4 minutes. Remove cookies to wire rack to cool completely. Meanwhile, in small saucepan, bring raspberry jam to simmer over medium-high heat, insert candy thermometer. Simmer, stirring constantly, until jam reaches 225°F; cook 1 minute more. Remove from heat, cool slightly. Spread 1 heaping teaspoon jam in center of each cookie. In medium bowl, combine confectioners sugar and egg white powder. Add lemon juice and zest; stir in limoncello beginning with 1/2 cup, add more if necessary to reach desired consistency. Pipe or drizzle cookies with frosting; allow frosting to set before serving or storing. Store cookies in airtight container, separating layers with parchment paper, for up to 1 week.


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