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Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Add the lemon zest and eggs to the mixture, beating well until fully combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Make a small indentation in the center of each cookie with your thumb and fill it with raspberry curd.
- Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
- Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Once cooled, dust the cookies with powdered sugar before serving.
Chef’s Tips
- For added flavor, try substituting lemon zest with orange zest.
- Ensure the butter is at room temperature for easier creaming with sugar.
- Store cookies in an airtight container to keep them fresh for up to a week.
Nutrition (per serving)
Approx. 150 calories, 2g protein, 22g carbs, 7g fat
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