From Yvanna: These spread. They're sticky. and if you have to bake in shifts, the second shift might be "redder" because the frozen raspberries will have melted. No matter what, you will really enjoy them. The marriage of lemon and raspberry is sublime. PS they freeze well! Like an icebox cookie.
Yield: 24 - 30
Preheat oven to 350 degrees (F). Line two cookie sheets with parchment paper.
In a standing mixer, cream together the butter and sugar on medium for two minutes. Add the vanilla extract, egg, salt, lemon zest, and lemon juice. Mix well. Add in flour, baking powder, and baking soda. Mix on low until just combined.
Add in the frozen crushed raspberries and stir gently. Don't overmix. I like to put the raspberries in a baggie and crush with a mallet. No mess.
Using a spoon, drop the dough onto the prepared cookie sheets, about 1 tablespoon per cookie. The dough is quite moist, so if you have a cookie scooper, use that.
Bake for approximately 15 - 17 minutes until they are just brown around the edges.
Remove from oven and cool on the cookie sheet for about 5 minutes. Transfer to a cooling rack to cool completely.
I made a powdered sugar drizzle for the tops of the cookies. While the cookies are superb on their own, the drizzle adds some extra sweetness and pizzaz. To make the drizzle, mix 3/4 cup powdered sugar with 2-1/2 teaspoons of water. Stir until absorbed. Add a tiny bit of water at a time (1/8 to 1/4 teaspoon), stirring well until combined, until desired consistency is reached. The key is to not add too much water all at once.
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