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Raspberry Cookies<\/p>\nRaspberry Cookies<\/p>\n
<\/p>\n
2 C. all-purpose flour<\/p>\n
\u00bd C. granulated sugar<\/p>\n
2 tsp. baking powder<\/p>\n
\u00bd C. salted butter , cubed<\/p>\n
\u2154 C. heavy whipping cream , plus more as needed<\/p>\n
\u00bd lemon , zested and juiced<\/p>\n
1 C. roughly chopped frozen raspberries<\/p>\n
<\/p>\n
1 C. powdered sugar<\/p>\n
2 T. lemon juice<\/p>\n
<\/p>\n
Preheat the oven to 350\u00b0F. Line a baking sheet with parchment paper.\u00a0 In a large bowl, whisk together the flour, sugar, and baking powder. Mix butter in with a pastry cutter, whisk, or your hands until crumbly and combined.\u00a0 Stir in heavy cream, lemon zest, and lemon juice just until combined and a thick dough forms. If the dough is too dry, add 1 more T. cream. Gently fold or press in raspberries. Using a large cookie scoop, spoon dough 2 inches apart onto the baking sheet. Bake 12 to 15 minutes, or until lightly golden around the edges. Let cool 5 minutes on the baking sheet before transferring to a wire rack to cool completely.\u00a0 In a medium bowl, stir together powdered sugar and lemon juice until smooth. Drizzle over cooled cookies. Enjoy!<\/p>\n","protected":false},"excerpt":{"rendered":"
Raspberry Cookies 2 C. all-purpose flour \u00bd C. granulated sugar 2 tsp. baking powder \u00bd C. salted butter , cubed \u2154 C. heavy whipping cream , plus more as needed \u00bd lemon , zested and juiced 1 C. roughly chopped frozen raspberries 1 C. powdered sugar 2 T. lemon juice Preheat the oven to 350\u00b0F. Line a baking sheet with parchment paper.\u00a0 In a large bowl, whisk together the flour, sugar, and baking powder. Mix butter in…<\/p>\n