Description
Indulge in the delightful harmony of flavors with these Black Raspberry and Lemon Shortbread Cookies. Each buttery bite melts in your mouth, perfectly balancing the tartness of lemon with the sweetness of black raspberries. Simple to make and irresistibly delicious, these cookies are not only visually stunning but also ideal for any occasion, guaranteed to impress your guests and brighten your day.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 cups all-purpose flour
- 1 cup black raspberries (fresh or frozen)
- Zest of 1 lemon
- 2 tbsp lemon juice
- 1/4 tsp salt
Instructions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, cream the softened butter and sugar until light and fluffy, about 3-4 minutes.
- Mix in the lemon zest and lemon juice until well combined.
- In a separate bowl, whisk together flour and salt; gradually add to the butter mixture until just combined.
- Gently fold in black raspberries without crushing them.
- Scoop tablespoon-sized portions onto prepared baking sheets, spacing them about two inches apart.
- Bake for 12-15 minutes or until edges are lightly golden. Allow cookies to cool on a wire rack before serving.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 130
- Sugar: 6g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg