Bake, Run, Live

I have never had raspberry and lemon together. Oh, I know it is a popular combination, it’s just not one that I have ever eaten.

I was reminded of this when Miss. Once Upon a Marathon commented on my Meyer Lemon Coffee Cake post, saying how nicely raspberry and lemon go together. I had just ordered some Lemon Chips from Nuts.Com, and wasn’t sure what I wanted to make with them. After reading her comment, I knew I needed to try out the raspberry and lemon combination.

I’m glad I did! I really like the flavor of these cookies. While I know raspberries and lemon curd would give you a much fresher flavor, using raspberry Jello and lemon chips still give you a delightful tasting cookie. The raspberry is subtle while the lemon chips give a nice little burst of brightness. And who doesn’t want brightness in their cookies!!

Raspberry Lemon Cookies
Recipe adapted from Kraft Recipes

1 1/2 cups (3 sticks) butter, softened
3/4 cup sugar
1- 3 oz. package Raspberry Jell-O, divided
1 egg
1 teaspoon baking powder
1/2 teaspoon salt
3 cups flour
1 cup Lemon Chips

Preheat oven to 400 degrees.

Place 1 tablespoon raspberry jello powder into a small bowl. Set aside.

In a large mixing bowl, cream together the butter, sugar, and remaining jello powder. Mix until well combined. Add in the egg and stir well. Add in the baking powder, salt, and flour and mix until the dry ingredients have been incorporated. Stir in the lemon chips.

Using a medium-sized ice cream scoop, scoop the dough onto a parchment paper lined cookie sheet. Leave 2 inches between each cookie. Flatten the dough with the palm of your hand or the bottom of a glass. Sprinkle on some of the jello powder that you set aside earlier. Bake in a preheated oven for 8-10 minutes, or until the edges are lightly browned. Remove from the oven and let cool for 5 minutes. After 5 minutes, move the cookies onto cooling racks and let cool completely. Enjoy!

Made with love, not calories!