Delightful Black Raspberry Lemon Shortbread Cookies that are buttery and sweet with a hint of tartness from the lemon and black raspberry preserves.
Author:Adriana Rose
Prep Time:15 minutes
Cook Time:15 minutes
Total Time:30 minutes
Yield:24 cookies 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 cup unsalted butter, softened
1/2 cup powdered sugar
1/4 cup granulated sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt
1/2 cup black raspberry preserves
Zest of 1 lemon
1 tablespoon lemon juice
Instructions
Preheat your oven to 350°F. Line a baking sheet with parchment paper.
In a large mixing bowl, cream together the softened butter, powdered sugar, and granulated sugar until light and fluffy, about 3-4 minutes. Add the vanilla extract and mix until combined.
In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the butter mixture, mixing until just combined.
Fold in the black raspberry preserves, lemon zest, and lemon juice until evenly distributed throughout the dough.
Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart. Flatten each ball slightly with the bottom of a glass.
Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
These cookies can be stored in an airtight container at room temperature for up to one week.
For a twist, try substituting the black raspberry preserves with strawberry or blueberry preserves.
Add a sprinkle of coarse sugar on top of the cookies before baking for an extra crunch and sweetness.