Lemon Shortbread Cookies With Raspberry Cream Cheese Frosting
Prep Time 1hour10minutes
Cook Time 10minutes
Total Time 1hour20minutes
1tablespoongrated lemon zest
2cupswhite whole wheat flour
RASPBERRY CREAM CHEESE FROSTING:
Red food coloring for tinting icing pinkoptional
Prepare the cookies: In a stand mixer, fitted with a paddle attachment, beat butter and honey on medium speed until smooth and creamy. Beat in lemon juice, zest, and vanilla until combined. Add flour, and mix on medium speed until mixture forms a dough. Wrap dough in plastic wrap and refrigerate at 1 hour.
While cookie dough chills, prepare the frosting: With a hand-held electric beater, beat softened cream cheese and butter on high speed until creamy. Beat in jam, honey, vanilla, and a few drops of red food coloring if desired until mixture is smooth and spreadable. Store frosting in refrigerator until ready to use.
Preheat oven to 350F and line a baking sheet with parchment paper. Roll chilled dough into 1-in balls and place on parchment paper. Bake cookies at 350F 11 to 12 minutes. With the bottom of a glass, lightly flatten cookies. Let cookies cool on baking sheet 10 minutes before removing to a wire cooling rack to cool completely.
Once cookies are cooled, frost with prepared frosting. Store cookies in refrigerator until ready to serve.