Description
Delicious cookies combining zesty lemon and sweet raspberries, perfect for any occasion.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large egg yolks
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Zest and juice of 2 lemons (about 3 tablespoons juice)
- 1 1/2 cups fresh or frozen (thawed) raspberries
- Optional: 1/2 cup powdered sugar + 2 tablespoons lemon juice for glaze
Instructions
- Preheat the oven to 350°F (175°C).
- Cream the butter and sugar until light and fluffy.
- Beat in the egg yolks, lemon zest, and lemon juice.
- Whisk together the flour, baking powder, and salt.
- Add the dry ingredients to the wet ingredients, mixing until combined.
- Fold in the raspberries gently to keep them intact.
- Divide the dough into 2 logs (5-6 inches long), wrap in plastic, and chill for 30 minutes.
- Slice into 1/4-inch rounds and place on parchment-lined baking sheets.
- Bake for 12-14 minutes until edges are lightly golden.
- Cool slightly on the sheets, then transfer to wire racks.
- Whisk the powdered sugar and lemon juice until smooth for the glaze, then drizzle over the cooled cookies.
Notes
Store cookies in an airtight container for up to a week at room temperature or refrigerate for two weeks.
- Prep Time: 30 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg