Sour Cream Cookies with Raspberry Jelly
Rinse the lemon and pat dry. Finely grate the zest. Beat the butter and lard until fluffy with the sugar, lemon zest and 1 pinch of salt. Gradually add the flour and 4-5 tablespoons sour cream until combined. Wrap in plastic wrap and chill for about 2 hours.
Preheat the oven to 180°C (approximately 350°F). On a floured work surface, roll out the dough thinly and cut into heart-shaped cookies (4-5 cm) (approximately 1 1/2-2 inches). Cut a smaller heart out of the center of 1/2 the cookies (2-3 cm) (approximately 3/4-1 inch).
Place the cookies on a baking sheet lined with parchment paper and brush with the remaining sour cream. Bake for 10-12 minutes then let cool on racks.
Spread the jelly over the cooled whole heart cookies then top each with the remaining cookies. Dust with powdered sugar to serve.