Raspberry Lemon Butter Cookies

A good coffee cookie!

Total: 25 min
Bake: 11 min
Servings: 24 cookies


Ingredients:

1 cup butter not margarine, room temperature
2/3 cup sugar
2 cups all-purpose flour spooned into measuring cups and leveled
1/2 cup raspberry jam
1 lemon zested

______________________________________________________________________________
Directions:
Preheat oven to 350 degrees F.

Mix the butter and sugar together until creamy. Add the lemon zest and mix. Slowly add the flour and mix until incorporated.

Using a small cookie scoop, scoop dough and place on an un-greased cookie sheet, baking mat, or stoneware. Using the back of a 1/4 tsp. measuring spoon, indent each ball of dough. Using the same 1/4 tsp. measuring spoon, place 1/4 tsp. raspberry jam in each indentation. Bake for 9-11 minutes (longer for stoneware) until the cookies are barely set. I did have to bake them for an extra 4 minutes so it depends on the oven.

Remove from oven. Let cool for about 5 minutes before transferring to a wire rack.


Love our recipes!? Follow us! Click “Follow” on the bottom right corner! We would love to share with you!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Create a free website or blog at WordPress.com.

Up ↑

%d bloggers like this: