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Glazed Lemon Raspberry Cookie Jems

American \ Meals \ Dessert
Votes: 1
Rating: 5
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Prep Time15minutes
Cook Time48minutes
Passive Time
cookies
There is no Nutrition Label for this recipe yet.

WOWSERS! These are simply amazing. I altered a recipe by adding a few interesting flavors and the outcome is spectacular.

I recommend keeping the cookies to a bite-sized portion to ensure they cook throughout. Measuring out approximately 1 heaping teaspoon and then lightly forming it into a ball seems to work best.

It is extremely important to use parchment paper lined baking sheets, these cookies are super soft in the batter form and would most likely stick to the pan without the parchment paper.

ENJOY!

Ingredients

  • 4 cups flour
  • 1 cup sugar
  • 4 tsp. baking powder
  • 1/2 tsp. nutmeg
  • 1 cup cold butter, diced
  • 1 1/3 cups Vegan Heavy Cream, like Country Crock
  • 1 large lemon juiced
  • 2 Tbl. Lemon Zest
  • 2 tsp. almond extract can substitute vanilla extract
  • 12 oz. frozen, fresh raspberries, diced into small pieces

Directions

  1. Whisk together dry ingredients in the bowl of a stand mixer.
  2. Add cold Earth Balance and mix, on low setting, until the mixture is crumbly.
  3. Add wet ingredients and mix just until combined.
  4. Roughly dice frozen raspberries and stir into batter.
  5. Form 1 heaping teaspoon balls and drop them onto a parchment-lined cookie sheet. Bake at 350 degrees for 10-12 minutes or until the bottoms are golden brown.
  6. Let cool for an additional 5 minutes on the baking sheet. Remove and let cool completely before topping with glaze.

Lemon Glaze

Ingredients

  • 4 cups powdered sugar sifted
  • 6 Tbl. lemon juice fresh squeezed
  • 6 Tbl. Vegan Heavy Cream,
  • 2 Tbl. Lemon Zest
  • 2 tsp. almond extract can substitute vanilla extract

Directions

  1. In a medium-sized bowl mix together all ingredients. Add more heavy cream or lemon juice to reach desired consistency. If the batter is too runny, add more sifted powdered sugar.
  2. Make sure the cookies are completely cooled before drizzling them with the glaze.

About Me

Hi, I'm Roxanne.

Thanks for stopping by and welcome to my site.

My family heritage is Italian and French so needless to say, I love preparing meals for family, friends and anyone with an appetite and the openness to try something new.

Please make yourself at home and enjoy! I look forward to your comments and suggestions, feel free to send me a note through the Contact Page.

XOXO

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