Lemon Raspberry Cookies

Lemon Raspberry Cream Cheese Cookies

makes about 2 dozen cookies

1/2 C butter

1/2 C cream cheese

1/2 C sugar

zest of  lemon (I used about half of a big lemon)

2 tsp fresh lemon juice

1 egg

1/2 tsp baking soda

1/2 tsp salt

1 1/2 C flour

1 C raspberries (fresh)

Preheat the oven to 350. In a medium bowl, whisk together the flour, baking soda and salt. Set aside. Cream the butter, cream cheese and sugar until it is fluffy and smooth. Blend in the lemon zest, lemon juice and egg. Gradually incorporate the dry into the cream cheese mixture. Once all the dry is incorporated, fold the berries into the dough. Place the dough in the fridge for a few minutes if it seems sticky. After the dough is slightly chilled, roll into small balls and place on an un-greased cookie sheet. Bake for 11-13 minutes. Eat Plenty.