Black Raspberry and Lemon Shortbread Cookies: The Best Homemade Treat
These Black Raspberry and Lemon Shortbread Cookies are a delightful combination of tangy lemon and sweet black raspberry flavors, perfect for any occasion.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup powdered sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 tablespoon lemon zest
- 1/2 cup black raspberry preserves
Instructions
- Preheat your oven to 350°F (175°C).
- 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.
- Stir in the lemon zest.
- Divide the dough into two sections and roll out each section into a log.
- Wrap in plastic wrap and refrigerate for about an hour.
- Slicing the logs into 1/4 inch thick discs, place on a baking sheet lined with parchment paper.
- Use your thumb or the back of a spoon to make an indentation in the center of each cookie.
- Fill each indentation with the black raspberry preserves.
- Bake for 10-12 minutes or until lightly golden around the edges.
- Allow to cool before serving.
Notes
- For an extra lemony flavor, drizzle some lemon glaze on top after baking.
- These cookies can be stored in an airtight container for up to a week.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 6g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
Keywords: Black Raspberry, Lemon, Shortbread Cookies