Here is another spring berry treat that is easy to make, looks pretty and is luscious! With just a hint of lemon and sweet juicy raspberries, how can you go wrong?

For the kisses:
4 eggs
1 cup flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup sugar
1 teaspoon vanilla extract
Zest from 1 lemon

Prepare 2 cookie sheets by lining with non-stick parchment or a Silpat.

In a small bowl, mix together the flower, baking powder and salt.

Place the eggs, vanilla, lemon zest and sugar in a bowl and beat with and electric mixer for 8-10 minutes until tripled in volume. Gently fold in the flour mixture with the eggs, vanilla and sugar.

Using a pastry bag or a plastic bag with a corner cut off, pipe 1-1/2 inch circles on the baking sheets with at least 2 inches in between the circles. Make sure to use all of the batter at once. Place the baking sheets in the oven and bake for 10-12 minutes until the cookies are a very light golden brown. Remove from oven.

Gently remove cookies from the pan and cool in a rack.

For the cream:

A handful of fresh raspberries – 3-4 ounces
1/2 pint whipping cream
1/2 teaspoon vanilla
1-2 tablespoons of confectioners sugar, plus extra for dusting

Whip the cream, vanilla and sugar in a bowl until very stiff.
Take the raspberries and break them apart by hand into little pieces and add them to the whipped cream, folding them in until combined.

To assemble the Kisses & Cream:

Place a dollop of the cream mixure on one half of the cookie and then top with another cookie, pressing them together lightly.

Dust with powdered sugar and serve.

OR

For frozen kisses and cream:

Instead of the whipping cream, use the following…

1 pint vanilla ice cream
A handful of fresh raspberries – 3-4 ounces

Break up the raspberries by gently pulling them apart, breaking each raspberry into pieces. Allow the ice cream to soften just enough to be able to stir in the raspberries without breaking them too much. Place a scoop of ice cream on one cookie and then cover with another and freeze.

Makes 24

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