Ingredients
Method
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, cream together softened butter and sugar until light and fluffy. Mix in lemon zest and juice.
- In another bowl, combine flour and baking powder; gradually add this to the butter mixture until just combined.
- Gently fold in raspberries without mashing them.
- Drop rounded tablespoons of dough onto the prepared baking sheet about two inches apart.
- Bake for 12-15 minutes or until edges are lightly golden; cool on wire racks before serving.
Nutrition
Notes
For enhanced flavor, chill the dough for at least 30 minutes before baking.
Substitute raspberries with blueberries or strawberries for a different twist.
Store leftovers in an airtight container at room temperature for up to one week.
