Raspberry Lemon Cookies (Print Version)
# Ingredients:
01 -
2 lemons, zest removed.
02 -
200g (1 cup) white sugar.
03 -
110g (1/2 cup) softened butter.
04 -
One large egg.
05 -
3 tablespoons of fresh lemon juice.
06 -
1 and 1/2 teaspoons lemon flavor extract.
07 -
276g (2 cups) all-purpose flour.
08 -
3/8 teaspoon of baking soda.
09 -
Half a teaspoon of table salt.
10 -
Confectioner’s sugar for dusting.
11 -
White sugar for rolling dough.
12 -
226g (approximately 2 cups) fresh raspberries.
13 -
A tablespoon of water.
14 -
112g (9 tablespoons) sugar.
15 -
1.5 tablespoons of fresh lemon juice.
16 -
Two egg yolks.
17 -
28g (2 tablespoons) butter.
# Instructions:
01 -
Simmer raspberries, water, and 1/4 cup sugar till the berries soften. If you'd like, press through a sieve. Add the rest of the sugar, yolks, and lemon juice. Stir and heat till thickened.
02 -
Drop in butter and mix until melted. Cover the surface with plastic wrap and chill until completely cold.
03 -
Combine sugar with lemon zest, then whip in the butter until light and creamy. Mix in the egg, followed by lemon juice and extract.
04 -
Blend in the dry ingredients, then put the dough in the refrigerator for 3 hours to firm up.
05 -
Form dough into balls using about 2 tablespoons each. Coat lightly with white sugar first, then roll in powdered sugar. Press gently to create an indentation.
06 -
Spoon some curd into each indent. Place in a 350°F oven for roughly 15 minutes, just until the edges are set. Let the cookies cool on the baking sheet for 10 minutes.
# Notes:
01 -
The dough needs to chill the full 3 hours.
02 -
Straining raspberries is optional.
03 -
Bake just one pan at a time for even cooking.