Black Raspberry and Lemon Shortbread Cookies 

These Black Raspberry and Lemon Shortbread Cookies are a delightful fusion of fruity sweetness and citrusy brightness, all wrapped in a buttery shortbread base. The combination of black raspberries and lemon creates a refreshing flavor profile that's perfect for summer gatherings or a cozy afternoon treat. With simple ingredients and straightforward preparation, these cookies are as enjoyable to make as they are to eat. Whether you're a seasoned baker or a beginner, this recipe is sure to impress with its vibrant colors and delightful taste.

Ingredients

For the Cookies:

• 1 cup (225g) unsalted butter, softened
  
  

• 1/2 cup (60g) powdered sugar
  
  

• 2 cups (250g) all-purpose flour
  
  

• 1/4 teaspoon salt
  
  

• 1 tablespoon lemon zest
  
  

• 1 tablespoon fresh lemon juice
  
  

• 1 cup (150g) fresh or frozen black raspberries
  
  

For the Lemon Glaze:

• 1 cup (120g) powdered sugar
  
  

• 2 tablespoons fresh lemon juice
  
  

• 1 tablespoon milk (optional, for desired consistency

Directions

1. Prepare the Dough:
   
   

   • In a large bowl, cream together the softened butter and powdered sugar until light and fluffy.
     
     

   • Gradually add the flour and salt, mixing until just combined to form a soft dough.
     
     

   • Gently fold in the lemon zest, lemon juice, and black raspberries, being careful not to overmix to prevent the raspberries from breaking apart.
     
     

2. Chill the Dough:
   
   

   • Wrap the dough in plastic wrap and refrigerate for at least 1 hour. Chilling the dough helps maintain the cookie shape during baking

3. Shape and Bake:
   
   

   • Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
     
     

   • Roll the chilled dough into tablespoon-sized balls and place them on the prepared baking sheet.
     
     

   • Gently flatten each ball with your fingers or the bottom of a glass to about 1/4 inch thick.
     
     

   • Bake for 12–15 minutes, or until the edges are lightly golden.
     
     

   • Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
     
     

4. Prepare the Glaze:
   
   

   • In a small bowl, whisk together the powdered sugar and lemon juice until smooth.
     
     

   • If the glaze is too thick, add milk, a few drops at a time, until the desired consistency is reached.
     
     

5. Glaze the Cookies:
   
   

   • Once the cookies have cooled completely, drizzle the lemon glaze over the top of each cookie.
     
     

   • Allow the glaze to set before serving.
     
     

Nutritional Information (Per Cookie)

• Calories: Approximately 120 kcal
  
  

• Fat: 7g
  
  

• Carbohydrates: 14g
  
  

  • Sugars: 6g
    
    

• Protein: 1g
  
  

• Sodium: 20mg