Black Raspberry and Lemon Shortbread Cookies Recipe
These Black Raspberry and Lemon Shortbread Cookies offer a delightful blend of fruity sweetness and zesty citrus flavors in a buttery, crumbly cookie. Perfect for a sweet treat or a lovely gift.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: Makes about 2 dozen cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
For the Cookies:
- 2 1/2 cups unbleached flour
- 1 cup powdered sugar
- 1 cup melted butter (or vegan butter)
- 1/3 cup mashed black raspberries
- 2 tbsp fresh squeezed lemon juice
- Pinch of salt
Instructions
- Prepare Baking Sheet: Cover a baking sheet with parchment paper.
- Preheat Oven: Preheat the oven to 375 degrees F.
- Prepare Dry Ingredients: Sift the flour into a bowl and set aside.
- Mix Wet Ingredients: In another bowl, combine melted butter, powdered sugar, lemon juice, mashed black raspberries, and salt. Mix well.
- Incorporate Flour: Gradually add the flour to the wet mixture, ensuring thorough blending.
- Shape Cookies: Form the dough into balls slightly smaller than golf balls. Flatten them to 1/4 inch thickness on the baking sheet. Optional: Score the cookies with a fork.
- Bake: Bake for 8 to 10 minutes, checking at 8 minutes to prevent browning. Slight browning is acceptable.
- Cool: Allow the cookies to cool slightly before transferring them to a wire rack to cool completely.
- Serve: Once cooled, enjoy these delightful cookies!
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 8g
- Sodium: 70mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg
Keywords: Black Raspberry, Lemon, Shortbread Cookies, Dessert, Baking, Recipe
