Sugar Cookie Recipes - Raspberry Cookies Recipe

Ingredients

• 1 cup/150 g all-purpose/plain flour

• 2/3 cup/150 g butter, softened

• 1/2 cup/100 g granulated sugar

• 1 cup/150 g finely ground almonds

• 1 tsp finely grated lemon zest

• 1 tsp lemon juice

Glaze:

• 2/3 cup/100 g confectioners'/icing sugar

• 1 tsp lemon juice, or more as needed

• 2 tbsp seedless red currant or raspberry preserves

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Method:

1. Sift the flour into a medium bowl. Beat the butter and sugar in a large bowl until creamy. Mix in the flour, almonds, and lemon zest and juice.

2. Divide the dough in half. Refrigerate for 30 minutes. Roll out half the dough to a thickness of 1/8 inch (3 mm).

3. Use a 1 1/2-inch (4-cm) cookie cutter to cut out the cookies. Place 1 inch (2.5 cm) apart on the sheets.

4. Use a 3/4-inch (2-cm) fluted cutter to cut the centers out of half the cookies. Repeat the cutting out procedure. Refrigerate for 30 minutes.

5. Preheat the oven to 375°F/190°C/gas 5. Bake for 6-8 minutes, or until just golden and the edges are firm. Let cool.

6. Glaze: Mix the confectioners' sugar with enough lemon juice. Spread the cookies with cut-out centers with the glaze.

7. Set aside until the glaze has dried. Stick the cookies together in pairs with the preserves.