Lemon Shortbread Cookies with Raspberry Filling & Ricotta Sugar Glaze

     Well, I'll tell you what: I was somewhat disappointed with this dessert. Only in the respect that it didn't turn out like I wanted, but it still turned out delicious! My intention was to fill the cookie sandwiches with a cannoli cream much like what I made a couple weeks ago (http://www.kitchenpsycho.com/1/post/2011/10/croissant-with-cannoli-creme-orange-balsamic-soaked-strawberries.html), but for some reason, it didn't turn out! Of course, I wasn't following a recipe, per se. So I opted to use the mixture as a glaze over the top. Worked just fine! I think, though, when we're done with the Cook-Off, I'll come back to this one and re-do it as I saw it in my head. But for now... here you go!

LEMON SHORTBREAD COOKIES
1 cup butter, softened
1/2 cup granulated sugar
1 tablespoon lemon zest1 tablespoon lemon juice
2 1/2 cups all purpose flour

Preheat oven to 350 degrees. Cream butter and sugar in a large bowl. Add lemon zest, and stir in half a cup of flour at a time. Dough will be crumbly, so work it together by hand until smooth. Pat or roll dough out to about 1/2 inch thick. You can use a cookie cutter or roll into a log and cut with a knife. Arrange cookies on ungreased baking sheet and bake 20 minutes until the bottom edges are just starting to brown. Cool on a wire rack.

RASPBERRY FILLING
6 oz (1 cup) raspberries
2 tablespoons water
2 tablespoons honey

Simmer until well warmed, then mash with fork or potato masher. Simmer until mixture has the consistency of a syrup. Take off heat and cool. Sandwich between two shortbread cookies.

RICOTTA GLAZE
1/2 cup ricotta cheese
4 ounces cream cheese, room temperature
1 1/2 cups powdered sugar
1/2 teaspoon vanilla extract

Blend ingredients well. You may choose to use a hand mixer. Refrigerate until use. Drizzle over filled cookies.


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