Description
A zesty sweet cookie combining limoncello and fresh raspberries for a delightful treat.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/4 cup limoncello liqueur
- 1 tablespoon lemon zest
- 1 cup fresh raspberries
- Optional: Powdered sugar for dusting
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream butter and sugar until light and fluffy.
- Beat in eggs one at a time, then stir in limoncello and lemon zest.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Gently fold in raspberries.
- Drop spoonfuls of dough onto prepared sheets and bake for 10-12 minutes or until edges are golden.
- Allow cookies to cool on sheets for 5 minutes, then transfer to a wire rack.
- Dust with powdered sugar before serving.
Notes
Use fresh raspberries for the best flavor; store cookies in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Method: Dessert
- Cuisine: Italian
Nutrition
- Calories: 150
- Sugar: 10g
- Fat: 8g
- Carbohydrates: 18g
- Protein: 2g