Our Lemon-Raspberry Marble Sandwich Cookies are deceptively easy to make and create a stunning presentation.Simply take four equal-size dough balls of alternating raspberry and lemon flavors, roll them together, and then bake and fill! The Raspberry Jam Frosting not only makes these cookies pretty in pink but also kicks up the raspberry credentials to a new level.These cookies are perfect for a sweet, sharable sandwich cookie! Lemon-Raspberry Marble Sandwich Cookies   Makes about 16 sandwich cookies Ingredients Lemon-Raspberry Marble Sandwich Cookies 1 cup (227 grams) unsalted butter, softened 1¾ cups (350 grams) granulated sugar, divided 1 tablespoon (3 grams) lemon zest (about 3 medium lemons) 1 large egg (50 grams), room temperature 2 tablespoons (30 grams) fresh lemon juice 1 teaspoon (4 grams) vanilla extract 2¾ cups (344 grams) all-purpose flour 1¼ teaspoons (3.75 grams) kosher salt 1 teaspoon (5 grams) baking soda ½ teaspoon (2.5 grams) baking powder ¾ cup (30 grams) freeze-dried raspberries, finely crushed (see Note) Rose gel food coloring* Raspberry Jam Frosting ½ cup (113 grams) unsalted butter, softened ½ teaspoon (1.5 grams) kosher salt 3½ cups (420 grams) confectioners’ sugar ½ cup (148 grams) seedless raspberry jam* 2 tablespoons (30 grams) heavy whipping cream 1 teaspoon (4 grams) vanilla extract Instructions Lemon-Rasp

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