Raspberry Lemon Cookies

Raspberry Lemon Cookies
Credit: Eat.Bake.Repeat

1/2 cup Butter
1 cup Sugar
1 lg Egg
1/2 tsp Vanilla Extract
1 Lemon (For Zest and Juice)
1/4 tsp Salt
1/4 tsp Baking Powder
1/8 tsp Baking Soda
1 1/2 cup Flour
3/4 cup Frozen Raspberries

• Preheat Oven to 350 C
• Combine Butter, and Sugar in bowl, mix together with electric beater until light and fluffy. Grate the zest (skin) off of the lemon.
• Add the Egg, Vanilla Extract, Lemon Zest, and Lemon Juice (Careful of seeds) to the creamed butter and sugar, mix well.
• Then add the Salt, Baking Powder. Baking Soda, and Flour to the mixture. (You can add the flour all in at once, or gradually.) Mix well.
• Chop the frozen raspberries up coarsely. SEE NOTES. Then add them to your cookie dough mixture, mix them briefly. (Just so they are incorporated.)
• Line your cookie sheets with parchment paper, and drop cookie dough mixture on the sheets by the tbsp full. SEE NOTES.
• Bake for 14-16 minutes, or until cookies are lightly brown around the edges, and the cookies are no longer shiny. (Leave second cookie sheet full of dough/or the dough itself in the fridge, until ready to cook.)
• Take out of oven and let cool on cookie sheet for 10 minutes, before you remove the cookies onto a wire cooling rack, where you will give them additional time to completely cool.
•Serve/Enjoy.

Eat.Bake.Repeat’s Notes:

-“Store in an airtight container at room temperature for 5 days, or freeze for up to 3 months.”

-“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. When baking, they are done when they are no longer shiny at all on top. If they are still shiny, they will be underbaked around the raspberries.”


MenuDuet’s Notes:
In the picture displayed;

-The original recipe called for 1/2 a lemon and zest, but we used a whole large one in our recipe.

-When we made the cookies I didn’t chop any of the raspberries (I somehow didn’t read that part, haha) so our cookies have 3/4 cups of not chopped raspberries.

-We only have one cookies sheet so we just put the dough in the fridge (in the bowl we made it in) and re lined the cookie sheet after they were cool enough to move. (We also turned the oven off while the cookies cooled enough to move them.)

-The first batch we used tbsp scoops like the original recipe said, but found they were to big, and some of the cookies ran into each other, the second batch, we used tsp scoops, and the cookies still came out big, but never ended up touching each other. We did 6 cookies per sheet. (Might have been because I didn’t chop the raspberries so it pocketed more in some spots.)

Who is ready to eat some cookies?! Well pull away from the traditional cookies you are use to baking and eating, and try out this delicious recipe instead! A lemon, raspberry swirl, of tart and tangy-ness that will leave you coming back for more!
At first; I was a little unsure about trying these, since I’m not big on raspberries, but after my partner bit one and started complementing it, my hesitation disappeared, and we ended up sharing another cookie after the first one.

The only fault with this recipe, is that it only makes 12 cookies, so they disappear really fast! (Which is probably good, since the original recipe states, they should be eaten within 5 days.) Luckily if you have another lemon, you can easily bake these again in 5 days, since they are super simple, and you will already have all the other ingredients left over to still use.

Though don’t take our word on it! Give this recipe a try, and come to the conclusion on your own.

Let us know what you think in the comments, and follow us on Facebook at ‘Menu Duet’

 

I took the picture displayed, with my camera.

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