Description
These black raspberry lemon shortbread cookies are delicate, buttery, and bursting with bright berry and citrus flavor. With a melt-in-your-mouth texture and stunning pink hue, they’re perfect for tea time, dessert tables, or gifting.
Ingredients
Scale
- 2½ cups unbleached flour, sifted
- 1 cup powdered sugar
- 1 cup melted butter (or vegan butter)
- ⅓ cup mashed black raspberries
- 2 tablespoons freshly squeezed lemon juice
- Pinch of salt
Instructions
- Preheat & Prepare: Preheat oven to 375°F. Line a baking sheet with parchment paper.
- Sift Flour: In a bowl, sift the flour to keep it light and lump-free.
- Mix Wet Ingredients: In another bowl, stir together melted butter and powdered sugar until smooth. Add lemon juice, mashed black raspberries, and a pinch of salt. Mix well.
- Combine: Gradually add sifted flour to the wet mixture, stirring just until incorporated.
- Shape: Roll dough into balls slightly smaller than golf balls, place on baking sheet, and flatten to ¼ inch thickness. Optionally, score tops with a fork.
- Bake: Bake for 8–10 minutes until set but not browned. Cool slightly on sheet, then transfer to wire rack to cool completely.
Notes
- Use fresh, ripe berries for best flavor and color.
- If dough is sticky, chill briefly before shaping.
- Don’t overbake — aim for just-set cookies with no browning.
- For vegan cookies, use plant-based butter and vegan-friendly powdered sugar.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 6g
- Sodium: 20mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg