Lemon-raspberry sandwich cookies
Description
Line two baking sheets with parchment paper or baking liners; set aside. In a bowl, mix together flour, starch, and salt. In another bowl, beat butter, sugar, lemon zest, and 1 tablespoon of lemon juice with an electric mixer at medium speed for about 3 minutes. Reduce speed and gradually add the flour mixture in three batches, beating after each addition. Wrap the dough in plastic wrap and refrigerate for 30 minutes. Preheat the oven to 175°C (350°F). Roll out the dough to a thickness of 3 mm (1/8 inch). Transfer the dough to a baking sheet and freeze for 10 minutes. Using a fluted round cutter, cut out 40 rounds. Bake cookies until lightly golden, 10 to 11 minutes. Let cool slightly on the baking sheets, then transfer to a wire rack to cool completely. In a small bowl, mix the jam with the remaining tablespoon of lemon juice. Place 1 teaspoon of the mixture on the flat side of half of the cookies; top each with a second cookie to form a sandwich. Dust with powdered sugar. Plain cookies can be stored in an airtight container at room temperature for up to 3 days; filled cookies are best enjoyed the same day they are made.