Raspberry Sandwich Cookies with Lemon Cream

Crazy things like this happen when I get a hold of prepared sugar cookie dough.

Cookie Ingredients
2 (16.5 ounce) tubes refrigerated sugar cookie dough
1 (3 ounce) package Raspberry Jell-O

Lemon Cream Filling Ingredients
1 (2 pound) bag powdered sugar, reserve 1 cup in a separate bowl
2 sticks (1 cup) unsalted butter, well softened
1 teaspoon vanilla extract
¼ teaspoon salt
Zest of 1 small to medium lemon
Juice of 1 small to medium lemon
2 Tablespoons milk, plus more if needed

1. Preheat oven to 350 degrees. Line cookie sheets with parchment paper.

2. In a mixer combine sugar cookie dough and the package of Jell-O. With a size 60 cookie scoop (small 2 teaspoon size), scoop the dough onto the parchment 2 inches apart. Bake for 11 to 13 minutes until lightly brown around the edges. Let sit on the cookie sheets for 4 minutes and move to a cooling rack and cool completely.

3. Mix all of the Lemon Cream Filling ingredients together with a mixer and beat slowly at first, then on medium high until fluffy. About 3 or 4 minutes. Add more milk if needed.

4. Pipe or spread the frosting mixture onto the underside of a cookie. Top with another cookie and repeat with the rest of the batch. Next, with a fine mesh strainer, sprinkle some of the reserved powdered sugar over the top of the cookies. Store in a covered container.

Makes about 32 sandwich cookies.

Notes: These cookies are even better after they set up overnight.

Recipe by Laura Flowers.

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