Limoncello Raspberry Cream Sandwich Cookies

Pillowy lemon cookie sandwiched with luscious tart raspberry filling...Yes, I died and went to heaven.  I never knew a sandwich cookie could be this easy and this decadent. 

The pudding in the cookie helps keep them soft and adds richness.  The raspberry filling is kicked up a few notches with the addition of raspberry puree and Frambroise.  We wouldn't be bakin' it with booze, otherwise!

An elegant cookie, yet so easy to pull together.  Heaven.

This recipe is from my super creative and ever imaginative blogger buddy, Dorothy at Crazy for Crust.  She comes up with some very special treats like...Avocado Frosting, Cherry Icee Cupcakes, Cakeball Cookies and PB&J Tart.  She also runs a weekly party, Crazy Sweet Tuesday, where lots and lots of food bloggers show their creative wares.  Her Whatever Friday features a weekly wrap-up of her recipes and what's happened in her life.  She is The Iron Blogger!  :)

I've learned so much from Dorothy and thankful that I met her in blogger land...

Please check out Dorothy's blog when you can...You won't be disappointed.  Ever. 

Creamy lemony cookies with tart raspberry centers. 

Heaven. 

I'm sharing this over at Cake of the Week's Baking with Spirit Challenge for May: Limoncello! 

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Step-by-Step

In a medium bowl, whisk together flour, soda and salt; set aside.

In a stand mixer, cream the butter and sugar. Add the pudding package and beat until well blended. Add eggs, one at a time.  Add the vanilla, lemon zest, and Limoncello. Slowly add the flour mixture and mix until just combined.

Portion out 1 1/2 tbsp of dough (#40 scoop) and roll into 1” balls.  Place on prepared baking sheet, 2 inches apart.

Sprinkle with crystallized sugar...Cuz...This will make them way prettier!

Bake and remove to a wire rack; let cool before filling.  

Make the filling as directed.  It's my basic buttercream frosting method...Easy peasy.

Assemble the cookies! 

Limoncello Raspberry Cream Sandwich Cookies

Makes 18 cookies

Adapted from Crazy for Crust (Lemon Cream Pudding Cookies)

Ingredients

For the Cookies
1 ½ sticks unsalted butter (12 tbsp), room temp

1 cup granulated sugar

1 (3.4 oz) package instant lemon pudding mix

2 eggs

1 tsp vanilla extract

1 tbsp lemon zest (from 1 lemon)

3 tbsp Limoncello (lemon liqueur)

2 1/3 cups flour

1 tsp baking soda

1/2 tsp salt

Crystallized sugar (optional)

For the Raspberry Cream Filling
1/4 cup butter, room temp (68 degrees)

1 tbsp raspberry puree (or fresh mashed raspberries or raspberry jam)

1 tsbp Frambroise (raspberry liqueur)

1/2 tsp vanilla bean paste (or pure vanilla extract)

2 cups powdered sugar, sifted

Directions

1. Preheat oven to 350°. Line baking sheets with parchment paper; set aside.

2. In a medium bowl, whisk together flour, soda and salt; set aside.

3. In a stand mixer, cream the butter and sugar. Add the pudding package and beat until well blended.

4. Add eggs, one at a time.  Add the vanilla, lemon zest, and Limoncello.

5. Slowly add the flour mixture and mix until just combined.

6. Portion out 1 1/2 tbsp of dough (#40 scoop) and roll by hand into 1” balls.  Place on prepared baking sheet, 2 inches apart.

7. Bake for 10-12 minutes. Remove to a wire rack and let cool before filling.

To make the filling

1. In a stand mixer on medium, cream the butter. 

2. Add the raspberry puree, Frambroise and vanilla bean paste.   Mix for about a minute on medium until just emulsified.

3. Gradually add the powdered sugar until combined.  Beat on medium high for one minute.

To assemble the cookies

Use about a tablespoon of filling for each sandwich cookie.  Cover the bottom of a cookie with the filling and place another cookie on top to form a sandwich.   Best to chill the cookies until the filling is set.

This is one of many creamer and sugar sets that my dad finds for me during his travels.  When I pulled these cookies together, I couldn't think of better props.  Thanks, Dad! 

Ellen