Raspberry Lemonade Cookies

Yields: 12 - 14 cookies

Ingredients:

• 1/2 cup (1 stick) unsalted butter (softened)

• 1 cup sugar

• 1 egg

• 1 tsp vanilla extract

• 1 tbsp lemon juice

• 2 tbsp lemon zest

• 1 1/2 cup flour

• 1/2 tsp baking powder

• 1/4 tsp baking soda

• 2/3 cup raspberries (I use frozen ones, broken up into smaller pieces)

• course sugar (optional)

Instructions:

1. Beat the butter and sugar in a large bowl until creamy. Add the egg, vanilla extract, and lemon juice and mix.

2. Fold in the lemon zest, flour, baking powder, and baking soda. Do not over mix.

3. Gently fold in the raspberries - do not overmix. You want bright chunks of red, not a light pink batter.

4. Chill the dough in the fridge for about 10 minutes and preheat the oven to 350°F.

5. Line a baking sheet with parchment paper.

6. Scoop the dough into ~ 1tbsp size balls and place onto the sheet about 2 inches apart.

7. Bake for 13-15 minutes. (until puffy and light brown on the edges)

8. Allow the cookies to cool, then transfer them to a cooling rack and sprinkle with coarse sugar. Store in an airtight container.