Black Raspberry and Lemon Shortbread Cookies Recipe
Ingredients
>> 2 1/2 cups unbleached flour
>> 1 cup powdered sugar
>> 1 cup melted butter (or vegan butter)
>> 1/3 cup mashed black raspberries
>> 2 tbsp fresh squeezed lemon juice
>> pinch of salt
Instructions
Have a parchment paper covered baking sheet set aside.
Preheat oven to 375 degrees F.
Sift flour and let sit in one bowl.
In another bowl, place the melted butter and add the powdered sugar. Mix well. Then add the lemon juice, mashed berries, and salt. Mix well.
Slowly add the flour into the wet mixture and ensure all ingredients are blended well. The mixture will be buttery.
Take some of the dough and roll into ball shapes that are just smaller than a golf ball. Place on the baking sheet. Flatten with your fingertips until they are about 1/4 inch thick. If desired slightly score with a fork.
Place in oven and bake 8 to 10 minutes. Be sure to check at 8 minutes. Try not to let the cookies brown, but if they do get slightly brown, this is ok.
Let slightly cool. Transfer using a flat spatula onto a wire rack to finish cooling.
Once cool, enjoy!
Tip: Swap out the black raspberries with any edible berry that is in season!
Edible Trees and Shrubs in Recipe: Black Raspberry
Recipe Category: Desserts and Snacks
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