Preheat the oven to 375°F. Line two cookie sheets with parchment paper. In a large bowl beat the butter and shortening with a mixer on medium speed for 30 seconds. Add the granulated sugar, raspberries, baking soda, 1/4 tsp. salt, and food coloring (if using). Beat the mixture until combined.

Beat in the egg and vanilla until combined. Alternately add the flour and buttermilk, beating after each addition, just until the mixture is combined. Do not overmix.

Using a 3-Tbsp. cookie scoop, drop 16 mounds of dough 2 inches apart on the prepared cookie sheets. Bake until the edges are firm and the bottoms start to brown, 10 to 12 minutes. Remove; let them cool on wire racks for 30 minutes.

To make the Lemon Filling: In a medium bowl combine 1/2 of an 8-oz. pkg. cream cheese, softened; 2 Tbsp. softened butter; 3 1/4 cups powdered sugar; 1 tsp. lemon zest; 1 Tbsp. fresh lemon juice; and a pinch of salt. Beat with a mixer on medium speed until smooth. If you like, transfer the filling to a piping bag fitted with an open star tip.

Pipe or spread 2 Tbsp. of the Lemon Filling on the bottoms of half of the cookies. Add the sprinkles (if using). Press the bottoms of the remaining cookies on top of filling and serve.