1 cup powdered sugar
2 tablespoons freshly grated lemon zest
2 tablespoons finely chopped fresh sage or thyme leaves
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
Coarse white or yellow decorator sugar
- To make sandwich cookies; spread about 1 teaspoon raspberry preserves on bottom of 1 cookie. Top with another cookie; press together lightly.
- Squeeze juice from lemons; freeze in ice cube trays. Place frozen cubes into resealable freezer bag. Thaw desired amount in refrigerator when lemon juice is needed.