How to Make Raspberry Lemonade Cookies

INGREDIENTS
For the lemonade cookie dough:

2 cups all-purpose flour

3/4 teaspoons baking powder

1/2 teaspoon kosher salt

1/2 cup + 2 tbsp butter, chilled and cubed

1 egg

6 tbsp sugar

2 tablespoons lemon zest

For the raspberry cookie dough:

2 cups all-purpose flour

3/4 teaspoons baking powder

1/2 teaspoon kosher salt

1/2 cup + 2 tbsp butter, chilled and cubed

1 egg

6 tbsp sugar

3 tablespoons freeze-dried raspberry powder

For assembly:

12 raspberry-filled thumbprint cookies

1/4 cup white chocolate, melted

1 cup lemon curd

2 packages fresh raspberries

INSTRUCTIONS
For the lemonade cookie - Pour flour, baking powder and kosher salt into the bowl of a food processor and pulse to combine. Add butter, egg, sugar and the lemon zest. Pulse until the mixture comes together. Form the dough into a disk, wrap in plastic wrap and set aside.

For the raspberry cookie - Pour flour, baking powder, kosher salt and freeze-dried raspberries into the bowl of the food processor. Pulse to combine. Add the butter, egg and sugar and pulse until the dough comes together. Form the dough into a disk and wrap in plastic wrap. Place the two dough disks in the refrigerator for about 20 minutes.

Preheat oven to 375 degrees. Grease a mini donut pan. Remove the dough disks from the fridge, and form into small 3/4-inch circle petals. Place the petals into the pan, alternating raspberry and lemon petals. Gently press the flowers into the pan and chill for 15 minutes. Bake for 7 to 9 minutes. Allow to cool slightly then remove from pan and cool completely.

Dip a raspberry thumbprint cookie into the melted white chocolate and place the flower cookie on top. Allow to set, then fill the cookie with about two tablespoons of lemon curd, and top with a raspberry in the center. Repeat with all cookies. Serve immediately.