directions

Preparation

Preheat oven to 350° F.

Cookie Dough

Sift together flour, baking powder and salt; set aside. Mix butter and sugar with an electric mixer at medium-high speed for 3 minutes. Add egg, vanilla extract, almond extract and lemon juice and mix until smooth. Reduce speed to low and gradually beat in flour mixture but do not over mix.

Shape Dough and Make Cookies

Shape dough into 12-inch log and wrap in parchment or plastic wrap. Place in freezer for 10 minutes to firm the dough. After chilled, cut into half-inch slices and bake in preheated oven 12-15 minutes or until golden brown around edges. Let cool on cooling racks.

Frosting

Heat 2 inches of water in the bottom of a double boiler or a saucepan. Remove from heat. Put white chocolate in the top of the double boiler (or use a bowl placed on top of a saucepan). Stir until chocolate is melted. In a small pan, heat raspberries over low-medium heat about 5 minutes, mashing them with a fork. Pour mixture through a fine strainer into a bowl, pressing to extract juice; discard seeds. Add raspberries to white chocolate and stir to combine. Add confectioner's sugar, vanilla and almond extract; stir until silky looking. Refrigerate 5 minutes. Spread one tablespoon of frosting on each cookie. Sprinkle with decorations and serve.

For Kids

Use canned frosting if your kids don't like raspberries (or omit the raspberries). Omit almond extract.

Give as a Gift

Put them on a plate and wrap in clear wrap tied with a bow at the top.

Common Substitutions

Use blueberries or blackberries for the frosting. Or just use canned vanilla frosting to save time. If you use canned frosting, you can dye the frosting different colors. Use sprinkles and cookie decorations for different styles and themes.