These Sour Cream Sugar Cookies with Lemon Zest have an irresistible raspberry filling!
[My 2 Cents]
I chose this particular way to decorate my cookies, but of course you can just cut them out and enjoy them frosted or unfrosted or decorated with sprinkles just like any other fab sugar cookie recipe. For this particular decorating option I had two different-sized circle cookie cutters. With half my dough I cut out using both and removed the center (baked it of course). With the other half I just used the larger of the two circles and didn't cut out the center. After they had baked and cooled powdered sugar dusted the "tops". I then added a small dollop, probably a tsp or so, of seedless raspberry jam to the larger of the two circles and spread it around trying to avoid getting too close to the edge. I then topped the cookie with the tops. I stored these in the refrigerator before serving. The longer they sit, the more they will secure themselves.
Adapted from Cuisine At Home Issue No. 72 December 2008