Lemon Raspberry Cookies

1 c. butter, softened

1 c. sugar

1 egg

1 T. lemon zest

2 T. lemon juice

2 c. SR flour

1 c. fresh raspberries*

1/2 c. powdered sugar (for dusting)

Preheat oven to 350. Cream together butter and sugar until light and fluffy. Add egg, lemon zest and juice. Mix until well combined. Gradually add flour until just combined. Do not overmix. Gently fold in raspberries, being careful not to crush them. Drop rounded tablespoonfuls onto parchment paper covered baking sheet. Space about 2" apart. Bake 12-15 minutes until edge are lightly golden. Allow cookies to cool on cookie sheet a few minutes before removing to cool completely. Once cooled dust cookies with powdered sugar. before serving. Store in airtight container.Baked cookies may be frozen for 3 months.

*Blueberries or chopped strawberries may be substituted for raspberries if desired. Frozen raspberries may be used, but make sure to thaw and drain completely before using.