Zesty Raspberry Lemon Treats (Print-Friendly Version)
# What You'll Need:
→ Cookies
01 -
1 large egg
02 -
3/4 cup softened unsalted butter
03 -
1/4 teaspoon salt
04 -
2 cups plain flour
05 -
1/2 teaspoon baking powder
06 -
2 tablespoons freshly squeezed lemon juice
07 -
1/2 cup finely diced raspberries
08 -
1 tablespoon grated lemon peel
09 -
1 cup regular sugar
→ Raspberry Glaze
10 -
2 tablespoons raspberry puree
11 -
1 cup icing sugar
12 -
1 teaspoon lemon juice
# Step-by-Step Directions:
01 -
Heat the oven to 175°C (350°F). Cover a baking tray with parchment paper.
02 -
Use a whisk to combine the flour, salt, and baking powder in a bowl.
03 -
Using another bowl, mix the sugar and softened butter until creamy, then stir in the egg, grated lemon peel, and lemon juice.
04 -
Slowly add the dry mix to the wet mix until dough begins to form. Gently fold in the raspberries.
05 -
Drop small blobs of dough onto your lined tray, keeping some space between them (about 5 cm or 2 inches). Bake for 12 to 15 minutes till the edges get slightly golden.
06 -
After baking, leave the cookies to cool on the baking sheet for roughly 5 minutes, then move them onto a cooling rack.
07 -
Stir together icing sugar, lemon juice, and raspberry puree in a small bowl till the mixture looks smooth.
08 -
Pour the glaze over the cookies and, if you’d like, sprinkle extra lemon peel on top. Give the glaze time to firm up before serving.
# Helpful Notes:
01 -
Make sure the butter is soft for quicker and easier mixing.
02 -
For more raspberry taste, try adding a little raspberry extract to the dough.
03 -
Grate the lemon peel finely so it spreads well in the dough.
04 -
It’s important to fully cool the cookies before adding the glaze, or it might melt away.