Raspberry Lemon Cookies

This recipe was shared by Sue from recipe exchange. 



Ingredients:

1/2 cup unsalted butter, softened
1 1/4 cup granulated sugar
1/2 teaspoon vanilla
1 large egg- room temp
1 1/2 tablespoon lemon juice
1 tablespoon lemon zest
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 1/2 cups all-purpose flour

1 1/2 cup frozen raspberries, coarsely chopped( I added to food processor and pulsed a few times)

Directions:

Preheat the oven to 350 degrees . Line 2 cookie sheets with parchment paper. 

 Cream together the butter and sugar until light and fluffy, in a stand mixer or large bowl. Add the vanilla, egg, lemon zest and juice and mix well, scraping down the sides of the bowl as needed. Add the salt, baking powder, baking soda and flour and mix until combined. Add in the raspberries and mix briefly to incorporate them.

Drop the dough by tablespoonful (I used a cookie scoop)
 Bake for 14-16 minutes or until they are just starting to brown on the edges . Put the second half of the cookie dough in the fridge while the first sheet is baking, it will get even softer as the raspberries thaw.

Allow the cookies to cool on the baking sheet for 10 minutes before moving to a wire rack to cool completely.