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Black Raspberry and Lemon Shortbread Cookies Recipe

Black Raspberry and Lemon Shortbread Cookies

Delightful Black Raspberry and Lemon Shortbread Cookies Recipe that combines fruity flavors for a perfect treat.
Prep Time 15 minutes
Cook Time 10 minutes
Cooling Time 10 minutes
Total Time 35 minutes
Servings: 24 cookies
Course: Dessert Recipes
Cuisine: American
Calories: 120

Ingredients
  

  • 2.5 cups unbleached flour
  • 1 cup powdered sugar
  • 1 cup melted butter room temperature
  • 1/3 cup mashed black raspberries
  • 2 tbsp fresh squeezed lemon juice
  • 1 pinch salt

Equipment

  • baking sheet
  • mixing bowls
  • parchment paper
  • Sifter
  • spatula

Method
 

  1. Have a parchment paper covered baking sheet set aside.
  2. Preheat oven to 375 degrees F.
  3. Sift flour and let sit in one bowl.
  4. In another bowl, place the melted butter and add the powdered sugar. Mix well. Then add the lemon juice, mashed berries, and salt. Mix well.
  5. Slowly add the flour into the wet mixture and ensure all ingredients are blended well. The mixture will be buttery.
  6. Take some of the dough and roll into ball shapes that are just smaller than a golf ball. Place on the baking sheet. Flatten with your fingertips until they are about 1/4 inch thick. If desired slightly score with a fork.
  7. Place in oven and bake 8 to 10 minutes. Be sure to check at 8 minutes. Try not to let the cookies brown, but if they do get slightly brown, this is ok.
  8. Let slightly cool. Transfer using a flat spatula onto a wire rack to finish cooling.
  9. Once cool, enjoy!

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 15gProtein: 1gFat: 7gSaturated Fat: 4gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 50mgPotassium: 50mgSugar: 5gVitamin A: 200IUCalcium: 10mgIron: 0.5mg

Notes

Using room temperature butter will ensure that your dough mixes together smoothly, leading to a consistent texture. Don't skip the lemon juice; its acidity balances the sweetness beautifully. For fluffier cookies, let the dough rest in the fridge for about 30 minutes before baking.

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