Lemon cookies with raspberry glaze

I was supposed to post the pumpkin apple muffins but it seems I never took a picture of them! I’ll make more and post it then.
2017-09-14_11-08-01I’m in the middle of some crunch time for crafting for upcoming shows, working on the house here and there when I can make myself find the energy/attention span, and creatively zapped in a lot of ways so as much as I wanted to make something handmade for someone’s birthday, I just couldn’t make it happen.

I settled for the next best thing, baked goods. I didn’t know what kind of cake she prefers but I recalled a conversation I had with her in the spring about how she loved lemon cookies with raspberry frosting. Lemon cookies with raspberry glaze? I can do that.

Guys, I cheated on this one. I usually do stuff mostly from scratch, but here’s a little secret. I sort of hate making sugar cookies. It’s my least favorite kind – there’s just too much waiting and I never plan it in time to do the chill right.

Thankfully, I have a box of gf sugar cookie mix on hand (hey, I want to enjoy treats too!)

What you’ll need:

  • Gluten free sugar cookie mix from my friend Betty (Betty Crocker that is.)
  • 1 sick of butter softened
  • 1 egg
  • 1 TBSP lemon extract
  • 1 -2 TBSP water
  • 1 to 1 1/2 cups confectioner sugar
  • handful of frozen raspberries
  • 1TBSP milk

What you’ll do:

  1. Preheat oven to 350°F
  2. In large bowl, cookie mix, softened (but not melted) butter, extract and egg until well mixed. Usually I use my stand mixer but both bowls were in the dishwasher.
  3. If your cookie dough looks too dry or you’re having trouble getting it mixed, add water a little bit at a time until it feels right.
  4. Roll into 1 inch balls and put on your cookie sheet about 2 inches apart. They don’t spread too much but they’ll spread some.
  5. Bake about 8-10 minutes.
  6. Cool in pans on cooling rack 2 min and move to cooling rack.
  7. While they’re cooling, in a small dish smash up your frozen raspberries and mix with milk. Add 1 cup powered sugar and stir stir stir. If it’s too runny add a TBSP of powered sugar at a time until it’s right.
  8. You can drizzle glaze over cooled to the touch cookies or you can just dip the tops in and put back on cooling rack until it sets. That takes a bit but once it starts to you can package them up.

This mix makes about 2 doz cookies. They were sweet, tart, and really delicious.

Questions? Comments? Let me know how it works out for you.

**No one paid me for mention in this post. They’re just the ones I happen to like. If they’d like to pay me, I’m open to it, but my ideas and opinions are always my own.**

About Court

I spend a lot of time on the pool deck and making treats in my kitchen amongst other things.
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