Irresistibly Easy Black Raspberry and Lemon Shortbread Cookies
A delightful Black Raspberry and Lemon Shortbread Cookies Recipe that captures the essence of summer with a perfect balance between sweetness and citrusy brightness.
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Servings: 24 cookies
Calories: 120kcal
Ingredients
- 2 cups unbleached flour
- 1 cup powdered sugar
- ½ cup melted butter or vegan butter
- 1 cup mashed black raspberries
- ½ fresh squeezed lemon juice
- 1 pinch of salt
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Sift together 2 cups of unbleached flour and a pinch of salt. Set aside.
- In a separate bowl, combine ½ cup of melted butter with 1 cup of powdered sugar, then add the lemon zest and juice along with 1 cup of mashed black raspberries.
- Gradually add the dry mixture to the wet ingredients, stirring until just combined.
- Roll the dough into balls slightly smaller than a golf ball, about 1.5 inches in diameter.
- Flatten each ball to about ¼ inch thick on the prepared baking sheet.
- Bake for 8-10 minutes, starting to check at the 8-minute mark for light golden edges.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- After cooling, the cookies are ready to enjoy!
Notes
- Use fresh black raspberries for vibrant flavor; if out of season, substitute with blueberries or strawberries.
- Mix wet and dry ingredients carefully to avoid tough cookies.
- Unsalted butter offers more control over sweetness; high-quality vegan butter can be used for a vegan version.
- Check cookies at the 8-minute mark for doneness.
- Cool on the baking sheet for about 5 minutes before transferring to a wire rack.
- Scoring cookies lightly with a fork before baking can enhance texture.
Nutrition
Serving: 1cookie | Calories: 120kcal | Carbohydrates: 14g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Cholesterol: 20mg | Sodium: 50mg | Fiber: 1g | Sugar: 10g