Ingredients
Equipment
Method
Step-by-Step Instructions
- Cream the softened unsalted butter and powdered sugar together until light and fluffy, about 3-4 minutes.
- Gradually mix in the all-purpose flour and salt until just combined.
- Gently fold in lemon zest, lemon juice, and black raspberries until well distributed.
- Wrap the dough in plastic wrap and chill in the refrigerator for at least 1 hour.
- Preheat oven to 350°F (175°C). Roll dough into 1-inch balls, flatten them slightly on parchment-lined sheets.
- Bake for 12-15 minutes until edges are golden brown. Cool on baking sheets for 5 minutes.
- Combine powdered sugar and lemon juice in a bowl, whisk until smooth. Add milk if needed.
- Drizzle the glaze over cooled cookies and optionally sprinkle with extra lemon zest.
Nutrition
Notes
For an extra lemon flavor, consider adding lemon extract. Store cookies in an airtight container for best freshness.
