Fresh
Raspberry Lemon Cookies with Glaze
Yields 15 cookies
These Fresh Raspberry Lemon Cookies are absolutely bursting
with flavor! It's like summer in the shape of a cookie. There are fresh
(frozen) raspberries in the dough, and fresh lemon juice and zest. The glaze
puts them over the top!
Ingredients
For the cookies
- 4 tablespoons butter, softened
- 4 tablespoons butter flavored shortening*
- 1 cup white sugar
- zest from 1 lemon**
- 1 tablespoon fresh lemon juice
- 1 large egg
- 2 cups all purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 3/4 cup frozen raspberries, still frozen
For the glaze
- 3 tablespoons fresh lemon juice
- 1 and 1/2 cups powdered sugar, or more
- fresh raspberries, to garnish
Instructions
1.
Preheat your oven to 350 degrees F. Line a
baking sheet with parchment paper or a silpat. Don't get the raspberries out of
the freezer yet, leave them in until the very last minute.
2.
In a large bowl or stand mixer, beat together
the butter and shortening for 1-2 minutes, scraping the sides and bottom.
3.
Add the sugar and lemon zest and beat well,
another 1-2 minutes, until fluffy.
4.
Add 1 tablespoon lemon juice and the egg. Beat
well.
5.
Add 2 cups of flour but don't mix yet. Use a
small spoon to stir the baking powder, baking soda, and salt into the flour.
Beat until almost combined (It will have formed a dough but there might still
be streaks of flour.)
6.
Get the raspberries out of the freezer. Measure
out 3/4 cup onto a cutting board and chop roughly with a sharp knife. You want
each raspberry to be at least chopped in half but not much more than that.
Break up any big clumps.
7.
Carefully stir the raspberries into the dough
with a spatula or wooden spoon. Don't over mix; you want there to be sections
of lemony dough that don't have raspberries in them. If you mix too much it
will turn all the dough pink.
8.
Use a cookie scoop to immediately shape all the
dough. You should get about 15 cookies. Add 6-8 to the prepared pan, at least 2
inches apart.
9.
Bake at 350 for 14-15 minutes, or until the
edges have barely turned golden. Make sure that the top of the cookie is not
too shiny. If it still looks raw in the middle, leave it in for another couple
minutes.
10.
Once you have the cookies in the oven,
immediately shape the other cookies and place on a plate or another prepared
baking sheet, if it will fit in your freezer. Place the plate in the freezer
(otherwise the raspberries will start melting and get liquid everywhere. You
need them to go in the oven frozen.)
11.
Bake the remaining cookies right away once the
oven is free. Bake them the same amount of time.
12.
If you want to save the other cookies for later,
transfer the shaped dough to a ziplock freezer bag. You can freeze it for up to
2 months. (I do this with all my cookies! Cookie dough freezes beautifully.)
Don't thaw before baking. Just plop them on the pan and throw it in a preheated
oven. You might need to increase the baking time by a couple minutes.
13.
Let baked cookies set on the pan for 5 minutes,
then transfer to a cooling rack. Let cool completely. You can speed this up by
putting them in the fridge or freezer if you want.
14.
Make the glaze: in a small bowl combine 3
tablespoons fresh lemon juice (about 1 lemon) and the powdered sugar. Add more
lemon juice or powdered sugar to get the consistency you want. (I like my glaze
a little thick.)
15.
Use a spoon to glaze the cookies. Let the
frosting set at room temperature. Top each cookie with a fresh raspberry.
16.
These cookies are best served on the day you
make them. Store leftover cookies in the fridge.
source
https://thefoodcharlatan.com
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