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Raspberry Lemon Cookies Recipe

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This recipe for Raspberry Lemon Cookies is from Peterson Girls' Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
½ c unsalted butter, softened
1 c granulated sugar
½ tsp vanilla
1 egg
½ lemon, zest and juice
¼ tsp salt
¼ tsp baking powder
⅛ tsp baking soda
1½ c all-purpose flour
¾ c frozen raspberries, coarsely chopped
Directions:
Directions:
Preheat the oven to 350º
Cream butter and sugar until light and fluffy. Add the vanilla, egg, lemon zest and juice and mix well. Add the dry ingredients, mix until combined. Add in the raspberries and mix briefly to incorporate them.
Bake for 14-16 (Put the second half of the cookie dough in the fridge while the first sheet is baking, it will get even softer as the raspberries thaw.)
Number Of Servings:
Number Of Servings:
24
Personal Notes:
Personal Notes:
This cookie dough is extremely sticky, and is best if the raspberries stay frozen, so leave them in the freezer until you’re ready to add them to the dough. If you find it is getting too sticky to scoop, chill it for 30 minutes and then bake. Don’t try to form it into balls by hand though, it works best as a drop cookie, scooping it onto the baking sheet by the tablespoonful and baking immediately.

 

 

 

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