food
Raspberry Lemonade Cookies
We can't think of a better (or cuter) spring-time dessert than these flower lemon raspberry cookies. Adorable!
Ingredients
Lemonade Cookie Dough
- 2 cups all-purpose flour
- 3/4 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup + 2 tbsp butter, chilled and cubed
- 1 egg
- 6 tbsp sugar
- 2 tablespoons lemon zest
Raspberry Cookie Dough
- 2 cups all-purpose flour
- 3/4 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup + 2 tbsp butter, chilled and cubed
- 1 egg
- 6 tbsp sugar
- 3 tablespoons freeze-dried raspberry powder
Flower Cookies
- 12 raspberry-filled thumbprint cookies
- 1/4 cup white chocolate, melted
- 1 cup lemon curd
- 2 packages fresh raspberries
Steps
Lemonade Cookie Dough
- Pour flour, baking powder and kosher salt into the bowl of a food processor and pulse to combine.
- Add butter, egg, sugar and the lemon zest.
- Pulse until the mixture comes together.
- Form the dough into a disk, wrap in plastic wrap and set aside.
Raspberry Cookie Dough
- Pour flour, baking powder, kosher salt and freeze-dried raspberries into the bowl of the food processor.
- Pulse to combine.
- Add the butter, egg and sugar and pulse until the dough comes together.
- Form the dough into a disk and wrap in plastic wrap.
- Place the two dough disks in the refrigerator for about 20 minutes.
Flower Cookies
- Preheat oven to 375 degrees.
- Grease a mini donut pan.
- Remove the dough disks from the fridge, and form into small 3/4-inch circle petals.
- Place the petals into the pan, alternating raspberry and lemon petals.
- Gently press the flowers into the pan and chill for 15 minutes.
- Bake for 7 to 9 minutes.
- Allow to cool slightly then remove from pan and cool completely.
- Dip a raspberry thumbprint cookie into the melted white chocolate and place the flower cookie on top.
- Allow to set, then fill the cookie with about two tablespoons of lemon curd, and top with a raspberry in the center.
- Repeat with all cookies.
- Serve immediately.