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This is one recipe I have only got to try once, however it made for such DELICIOUS cookies!! When I make these again the only thing I’d change is add a smidgen more lemon juice (but honestly that’s just personal preference).
Ingredients
• 1/2 Cup Butter
• 1 Cup Sugar
• 1 Large Egg
• 1 Tsp Vanilla Extract
• 1 Tbsp Lemon Juice
• 2 Tbsp Lemon Zest
• 1 Cup Flour
• 1/2 Tsp Baking Powder
• 1/4 Tsp Baking Soda
• 2/3 Cup Frozen Raspberries
• Coarse Sugar (Optional)
Instructions
• Mix together your Butter and sugar until creamy then add your egg, vanilla extract and lemon juice.
• In a separate bowl mix together your flour, lemon zest, baking powder and baking soda before slowly incorporating it into your butter mixture.
• Gently break your berries and gently fold them into your batter.
• Cover and chill your dough for 15-30 minutes.
* Chilling your dough makes for a chewier cookie that doesn’t spread out as much during baking.*
• Preheat your oven to 350 degrees and line your baking sheet with parchment paper.
• Bake cookies for 14-16 minutes.
• Sprinkle your cookies with coarse sugar. (Optional)
• Let cook completely before moving.
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