1/2C (3.95 oz) (112 gr)unsalted butter, at room temperature
1egg, big
1tsp (0.17 fl oz) (5 ml)vanilla extract
1tbsp (15 ml)lime or lemon juice, natural
1/4C (2.11 oz) (60 gr)greek yogurt or natural unsweetened yogurt
1 1/2Craspberries, fresh or frozen, cut in half
For the glaze:
1/2C (2.15 oz) (61 gr)confectioners sugar
1tsp (0.17 fl oz) (5 ml)lemon or lime juice, natural
1tsp (0.17 fl oz) (5 ml)whipping cream or regular cream
Instructions
For the cookies:
Place baking paper on two large baking sheets. In a medium bowl, sift the flour with the baking powder, baking soda and salt. Mix with a spoon and set aside.
In a large bowl, add the sugar with the lemon zest and using your fingertips, rub the two ingredients together. This will help bring out the oils from the lemon zest.
Add the butter and beat with an electric mixer or hand whisk for 3 minutes until light and fluffy. Add the egg with the vanilla extract, lemon juice and yogurt and beat for 1 more minute until all the ingredients are perfectly integrated.
Add in the flour mixture in two separate additions and mix with a rubber spatula until very smooth. Add 1 cup of the raspberries (keep the rest for baking) and fold in with the same spatula until they are incorporated all over. It is important not to over beat the batter.
Divide the dough into 3-tablespoon sized balls using a large cookie scoop and place 6 on each baking sheet, at least 5 cm apart as they will expand during baking. Cover the sheets with plastic wrap or a kitchen towel and freeze the dough balls for 1 hour.
In the meantime, preheat the oven to 356º F (180°C). Once the dough balls are frozen, place the rest of the sliced raspberries (1/2 cup) on top of each one so that they are all over the surface of the cookies and visible once they are done.
Bake the cookies for 16 minutes until firm and lightly browned at the edges but not quite in the center. Take them out of the oven and let them cool on the trays for 10 minutes. Then transfer them to a wire rack to cool down completely.
For the glaze:
In a medium bowl, add the powdered sugar with the lemon juice and whipping cream. Mix with a fork for a few seconds until a thin glaze forms.
When the cookies are cool, decorate them with the glaze. Store in an airtight container at room temperature for up to 3 days.