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Brighten up your holiday cookie trays with these raspberry lemon cookies. They’re tart, but the raspberry and lemon flavors may bring back memories of summer and warmer weather.
Raspberry lemon cookies
1/2 lemon, zest and juice
3/4 frozen raspberries
1 egg
1 1/2 cups flour
1/4 tsp baking powder
1/8 tsp baking soda
1 cup sugar
1/4 tsp salt
1/2 tsp vanilla extract
1/2 cup unsalted butter
Procedure
Preheat oven to 350 degrees. Line two cookie sheets with parchment paper. Cream the butter and sugar until it’s light and fluffy; a hand mixer can work, but if you have a stand mixer, opt to use that one. Once the mixture is light and fluffy, add vanilla, egg, lemon zest and juice and mix well.
Add the salt, baking powder, baking soda and flour next.
Finally add in the raspberries. Mix lightly.
Drop the dough on the cookie sheets by the tablespoon. The dough will be sticky so you may want to flour your hands slightly.
Bake for 14 to 16 minutes or until very lightly browned.
Refrigerate any left over dough until ready to place on cookie sheets.
