Pink Lemonade Sandwich Cookies
1/2 cup butter, softened
1 cup plus 3 Tbsp. brown sugar
Zest from 2 lemons
1 tsp. vanilla
1 egg
2 1/4 cups all-purpose flour
3/4 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1 cup milk
2 oz. cream cheese, softened
1/2 cup butter, softened
1/4 cup raspberry preserves
1 to 1 1/2 cups powdered sugar
1/4 tsp. almond extract
1. Beat butter and sugar with a mixer. Beat in zest and next 2 ingredients. Combine flour and next 3 ingredients. Gradually add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture. Drop batter onto parchment paper-lined baking sheets (I used a 2 Tbsp.-size scoop.)
2. Bake at 350° for 15 minutes or until done. Cool on pans 10 minutes; remove to racks to cool completely.
3. Beat cream cheese and next 2 ingredients with a mixer until creamy. Gradually beat in powdered sugar to create desired spreading consistency. Stir in almond extract.
4. Spread icing mixture on one side of half of cookies; top with remaining cookie halves.
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