These easy to make Raspberry Lemon Cookies have an amazing refreshing flavor, and festive look!
A great choice for holiday baking ... or at any time of the year!
These particular raspberry lemon cookies can easily be made ahead of the Christmas baking "rush", and frozen, since they freeze very well!
You can even use your own, homemade raspberry jam!
These cookies look like mini pies when they are done.
2 tbsp. lemon juice
1 cup evaporated milk
1 tbsp. lemon rind, finely grated
2 1/3 cups all-purpose flour
1/8 tsp. salt, or less
1 tsp. baking soda
1 cup granulated sugar
1/2 cup vegetable shortening
1 tsp. vanilla extract
1 egg, medium size
1/2 cup raspberry jam
icing sugar (if desired)
In a bowl, mix together the lemon juice and the evaporated milk, set aside.
In another, medium size bowl, combine the lemon rind, flour, baking soda and the salt.
In another bowl, with the electric mixer, beat together the shortening and the sugar until mixture is light and fluffy.
Beat in the egg and the vanilla extract.
Using "low" speed on the electric mixer, add the flour and the milk mixtures alternately to the shortening mixture.
On parchment lined baking sheets (2), scoop heaping tablespoons of batter and drop about 2" apart.
Bake at 350° F for 13 - 15 minutes, or until tops are done.
Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Spread the underside of one cookie with jam, and sandwich it with a second cookie, flat side down.
Repeat the above process with the remaining cookies and jam.
If desired, sprinkle the cookies with icing sugar, and serve.
Makes about 15 completed cookies.
Enjoy this Raspberry Cookie Recipe!
You may want to make these for Christmas Raspberry Cookies next Christmas!
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