Ingredients
Scale
The key to these cookies lies in selecting the freshest ingredients to bring out their full flavor potential. Quality ingredients make all the difference, just as I learned in the bustling kitchens of America and the cozy home kitchens of my childhood.
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 egg
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 cup fresh raspberries
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream the butter and sugar until light and fluffy, about 3-4 minutes.
- Add the egg, vanilla extract, lemon zest, and lemon juice to the butter mixture, and mix until well combined.
- Gradually add the dry ingredients to the wet mixture, stirring gently until a dough forms.
- Carefully fold in the fresh raspberries, being careful not to crush them too much.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet, leaving space between each cookie.
- Bake for 12-15 minutes or until the edges are lightly golden. Let cool on the baking sheet for a few minutes before transferring to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
