Description
These buttery Black Raspberry and Lemon Shortbread Cookies bring together sweet berries with zesty lemon for a tender, melt-in-your-mouth treat.
Ingredients
1 cup (2 sticks) unsalted butter, softened
1/2 cup granulated sugar
2 cups all-purpose flour
1/4 teaspoon salt
2 tablespoons fresh lemon zest
1 teaspoon vanilla extract
1/4 cup black raspberry preserves
Powdered sugar, for dusting (optional)
Instructions
1. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. In a large bowl, cream the butter and sugar together until light and fluffy.
3. Beat in the lemon zest and vanilla extract.
4. Add the flour and salt; mix until a soft dough forms.
5. Place the dough on a lightly floured surface. Dollop black raspberry preserves over the dough and fold a few times to create swirls.
6. Roll the dough into a 1.5-inch diameter log. Wrap in plastic wrap and chill for at least 30 minutes.
7. Slice into 1/4-inch thick rounds and place on prepared baking sheets.
8. Bake for 12-14 minutes, until edges are lightly golden.
9. Let cookies cool completely before dusting with powdered sugar if desired.
Notes
Chilling the dough prevents the cookies from spreading too much.
These cookies stay fresh in an airtight container at room temperature for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 7g
- Sodium: 40mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg