I’m playing this fun game with myself called “let’s pretend it’s Spring!” I can’t handle winter any more. And this is the time of year when it can get hard to live in Seattle. When you check the 10 day forecast and there is just nothing but clouds and rain for 10 days.
Even as someone who has lived here for forever and ever- it can start to mess with your mind by March. I will begin hallucinating mirages of sun breaks soon. But until then I go outside and stare at my blooming crocus, snowdrop, daffodils and hyacinth and try to remind myself that real Spring HAS to be right around the corner. Then I go inside and bake a batch of something like these Lemon Raspberry Cookies and pretend it’s here already.
I always associate lemon with spring- I guess because it’s so bright and sunny in flavor. And raspberries too- I know that they are a summer fruit, but we are talking about a physiological game here! I used Trader Joes Freeze Dried Raspberries which give the flavor and color of raspberries without the added moisture which would make cookies hard to work with. It is a lovely combination, and maybe they will help me smile through another few days of this dreadful winter!
Recipe: Lemon Raspberry Cookies
- 1 cup butter
- 1 ½ cups sugar
- 2 eggs
- 2 teaspoons zest
- 2 tablespoons lemon juice
- 2 ¼ cups flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1.2 ounce bag of freeze dried raspberries
- ¼ cup white sugar
- Preheat the oven to 350 degrees, and prepare two sheet pans with silpats or parchment paper.
- In the bowl of a standing mixer, cream together the butter and sugar until fluffy. Add the eggs, zest and lemon juice and whip until creamy.
- In a separate bowl, combine the flour, baking soda and salt and then add it to the batter.
- When the cookie dough is combined, gently fold in the freeze dried raspberries.
- Scoop the cookie dough and roll it around in the 1/4 cup sugar and put it on the prepared sheet pan.
- When the pans are filled, bake them at 350 degrees for 8-10 minutes. Let them cool and then serve immediately or store in an airtight container until ready to use.
Preparation time: 10 minute(s)
Cooking time: 10 minute(s)