Sometimes, the itch for tang hits. While there is a generous amount of sweet tangy recipes on MCW, no one objected to a batch of these lemon raspberry cookies.They take a while to bake up nice and good, and you do need to be quick with the frozen raspberries. The cookies bakes into a cake-like consistency, and is best made and consumed on the same day (they are still fine the next day, the just lose the external crisp they have when still fresh from the oven).
Ingredients:
1/2 cup butter, softened
1 cup sugar
1/2 tsp vanilla
1 large egg
1/2 lemon, zest and juice
1/4 tsp salt
1/4 tsp baking powder
1/8 tsp baking soda
1 1/2 cups flour
3/4 cup frozen raspberries
Method:
Preheat the oven to 350 F.
Line 2 cookie sheets with parchment paper or silicone baking mats. Set aside.
In a large bowl, cream together the butter and sugar until light and fluffy.
Add the vanilla, egg, lemon zest and juice and mix well, scraping down the sides of the bowl as needed.
Add the salt, baking powder, baking soda and flour and mix until combined.
Add in the coarsely chopped raspberries and mix briefly to incorporate them.
Drop the dough by tablespoonful using an ice cream scooper onto the prepared cookie sheet.
Bake for 25-30 minutes or until they are just starting to brown on the edges and are set in the middle.
Put the second half of the cookie dough in the fridge while the first sheet is baking as it will get even softer as the raspberries thaw.
Allow the cookies to cool on the baking sheet for 10 minutes before moving to a wire rack to cool completely.
صحة و عافية
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