Wild Black Raspberry & Lemon Shortbread Cookies
Ingredients
Cookie Dough
- 1 Cup Margerine Softened (Can use Butter)
- 1/2 Cup Powdered Sugar
- 2 Cups All-Purpose Flour
- 1/4 tsp Salt
- 1 tbsp. Lemon Zest
- 1 tbsp. Lemon Juice
- 1 Cup Fresh or Frozen Wild Black Raspberries
Glaze
- 1 Cup Powdered Sugar
- 2 tbsp. Lemon Juice
Instructions
Making the Cookie Dough
- Start with a Large Bowl and cream together the softened Margerine (or Butter) with the Powdered Sugar until light and fluffy.
- Gradually add the All-Purpose Flour and Salt. Mix until just combined.
- Fold in the Lemon Zest, Lemon Juice and Wild Black Raspberries. I find this easier if the Wild Black Raspberries are frozen.
Chill the Dough
- Chill the dough in the refrigerator for at least 1 hour.
Shape the Cookies
- After the cookie dough is chilled, roll the cookies into about 1 - 1.5-inch sized balls.
- Place them on a greased cookie sheet. Gently press the cookies down to flatten the cookies just slightly.
Baking the Cookies
- Place the Cookies in a 350 ℉ pre-heated oven. I bake the cookies for 12- 15 minutes. Just until the edges are slightly golden.
Making the Lemon Glaze
- While the cookies are cooling, prepare the lemon glaze. In a Small Bowl, combine the Lemon Juice and Powdered Sugar.
- Once the cookies have cooled, drizzle the Lemon Glaze over the tops of the cookies.
- These beautiful cookies are ready to enjoy!
Notes
