All you need is one raspberry to make a beautiful raspberry filling for some pink lemonade thumbprints. Great for a cookie exchange or afternoon tea.
Natalie had a friend over who likes to bake so they decided to try out this recipe. It’s just a simple sugar cookie, using powdered sugar instead of granulated and has this adorable pink icing in the middle. You will not believe where the pink for 3 dozen cookies came from….ONE, let me repeat, ONE, raspberry. Who would have thought that just one little raspberry could add that much color and flavor. You will be amazed, but the frosting really does taste like raspberries and all form one berry.
While this recipe might sound a little complicated, it really isn’t. You make the dough, roll it into balls, freeze it for just a few minutes and bake. About half way through, pull out the cookies and make an indentation in the center and then finish cooking. Cool, sprinkle with powdered sugar and then add the frosting. Not only are these adorable but they taste great, buttery but not too sweet.
Using powdered sugar gives than a light and crumbly texture and the hint of lemon and raspberry are just asking for a nice cup of tea, even with the 90º temperatures we are having. Who says you can’t drink hot tea in the summer. I need it most days to warm up from the frigid air conditioning that is everywhere. The girls were excited that their cookies turned out so pretty and were also delicious.
- 2 ½ cups flour
- 2 cups powdered sugar
- 1 teaspoon salt
- 1 cup butter room temp
- 2 tablespoons lemon zest
- ¼ cup lemon juice
- 1 raspberry
- Whisk together flour, ½ cup powdered sugar and salt. In the bowl of an electric mixer, beat butter with ¼ cup powdered sugar, zest and 2 tablespoons lemon juice on medium speed until pale and fluffy, about 3 minutes. Beat in flour mixture on low speed.
- Roll dough into balls using a small ice-cream scoop and place on parchment lined baking sheets. Freeze for 10 minutes.
- Preheat oven to 325º.
- Remove sheets from freezer and place directly in the preheated oven. Bake for 10 minutes. Remove and using the back of a round measuring spoon or the back of a small ice-cream scoop, make an indentation in the dough. Return to the oven and cook for about 12 minutes until bottoms are golden brown. Let cool completely on wire racks.
- For icing, whisk together 1 ¼ cups powdered sugar and 2 tablespoons lemon juice with 1 raspberry.
- Sprinkle cooled cookies with powdered sugar, then spoon icing into the indentations and let sit for about 10 minutes.