Raspberry Shortbread Cookies | Buttercream Cookie Recipe

Ingredients

• 2 1/2 Cups all-purpose flour
• 1 Cup (2 sticks) unsalted butter, at room temperature
• 1/2 Cup granulated sugar
• 3 Tablespoons lemon zest
• 2 Teaspoons fresh lemon juice
• 1/2 Tsp. vanilla extract
• 1 1/2 Teaspoons fresh lemon juice
• 1 Package (6 ounces) Driscoll's raspberries
• 5 Cups confectioners' sugar
• 1/2 Cup (1 stick) unsalted butter, at room temperature
• 1 Tsp. vanilla extract
• Decorative sprinkles, optional
• 1 3-inch cookie cutter