Lemon Raspberry Swirl Cookies
Ingredients:
1 ½ cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
½ cup unsalted butter, softened
¾ cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1 tablespoon lemon zest
1 tablespoon lemon juice
⅓ cup raspberry jam or purée (seedless)
Extra sugar and lemon zest for garnish
Directions:
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large bowl, cream the softened butter and sugar until light and fluffy.
Beat in the egg, vanilla extract, lemon zest, and lemon juice.
Gradually mix in the dry ingredients until a soft dough forms.
Divide the dough in half. Roll out each half into a rectangle on a floured surface.
Spread raspberry jam evenly over each dough rectangle.
Gently roll the dough into a log, then slice into thick cookie rounds.
Arrange on the baking sheet, leaving space between cookies.
Sprinkle with extra sugar and a touch of lemon zest.
Bake for 10-12 minutes, or until edges are lightly golden.
Cool on the pan for 5 minutes before transferring to a wire rack.
Prep Time: 20 minutes | Cooking Time: 12 minutes | Total Time: 32 minutes
Kcal: 165 kcal | Servings: 18 cookies