Raspberry Lemon Curd Sandwich Cookies made with Pasta Frolla Dough

Pasta Frolla Cookie Dough:

• Place the flour, sugar, baking powder and salt into a food processor and pulse about 5-6 times until combined.
• Cut the butter into ½” cubes and add to the flour mixture. Pulse 10-15 times until the butter is incorporated and the mixture looks powdery or sandy.
• In a small separate bowl, whisk together the whole egg, egg yolk and vanilla. Add the mixture to the food processor and pulse until the dough just begins to come together.
• Dump the dough out onto a lightly floured surface and knead 5-6 times to form a smooth dough.
• Shape the dough into a square, wrap in plastic wrap and place in the refrigerator for at least 2 hours and up to 2 days.
• Preheat your oven to 350℉
• After chilling, cut the dough in half and work with one piece at a time.
• Roll each piece, between two pieces of parchmnet paper, to a thickness of 1/8”.  Cutout as many pieces as you can with the cookie cutter of your choice. I'm using a 3" egg shaped and a 3" flower shapped cookie cutters.
• Place the cookies on a parchment lined baking sheet.
• Using the remaining half of the dough, roll it out to a thickness of 1/8". Cut the same amount of cookies as you had done previosly. These will be the tops of the sandwich cookies.
• Place these cookies on a parchment lined baking sheet as well. Using the large end of a decorating tip, cut out holes in the second batch of cookies. I like to place these on a seperate pan because the ones with the holes usually take less time to bake.
• Bake the cookies one sheet at time. While one is in the oven, place the other sheet, covered, in the refridgerator.
• Bake the solid cookies for 11-12 minutes or until the edges begin to turn a light golden brown. Bake the cookies with the holes for about 9-10 minutes or until the edges begin to turn a light golden brown.
• Remove from the oven and let cookies cool on the pan for about 10 minutes.  Then, place the cookies on a metal rack to cool completely.

Lemon Curd:

Double Boiler Method:

• Place a medium heat proof bowl over a pot of simmering water. Make sure the bottom of the bowl does not touch the water.
• Add the sugar, butter and lemon juice and heat until the butter is melted and the sugar is dissolved.
• Place the bowl over the simmering water and stir until the mixture begins to thicken.
• In another bowl gently whisk the egg yolks.
• Strain through a mesh strainer into a bowl.  Press plastic wrap on the surface of the curd and refrigerate until ready to use. Or freeze for longer storage.

Stove Top Method:

• Place the sugar, butter and lemon juice in a small saucepan and heat until the butter is melted and the sugar is dissolved.Makes approximately 1 1/3 cups.
• In another bowl gently whisk the egg yolks.
• Gradually whisk the warmed sugar/lemon juice mixture into the egg yolks and return to the saucepan.
• Place the pan over low heat and stir with a rubber spatula until the mixture begins to thicken. Make sure to scrape the bottom of the pan.
• Strain through a mesh strainer into a bowl.  Press plastic wrap on the surface of the curd and refrigerate until ready to use. Or freeze for longer storage.
• Makes approximately 1 1/3 cups.
• Gradually whisk the warmed sugar/lemon juice mixture into the egg yolks and return the mixture to the first bowl.

Assembly:

• Place the cookies with the holes on a piece of parchment paper and dust the tops with powdered sugar.
  
• Spread the bottoms of the remaining cookies with the raspberry jam. Top them with the cookies dusted with powdered sugar.
  
• Place the lemon curd in a pastry bag and snip off the tip, Pipe a dollop of lemon curd in the openings.
  
• Serve immediatly or store in the refridgerstor.
• Enjoy!