This is my summer version of the Susan cookie with a sweet and tart twist. Per request of my lemon-loving boyfriend, these are sure to please those with a sweet and sour palate!
Makes about 15 cookies
Ingredients:
1/2 cup granulated sugar
1/2 cup coconut oil
1-1/2 Tbsp lemon juice
1/2 Tsp lemon zest
2-1/2 Tbsp Honey
2 cups flour
1 tsp salt
1 tsp baking powder
Raspberries
Directions:
Preheat oven to 350 degrees and butter a baking sheet. In a medium bowl, mix the sugar, coconut oil, lemon juice, zest, and honey together.
In a separate bowl, mix the flour, salt, and baking powder. Slowly add the flour mixture to the lemon and sugar mixture, stir until completely combined.
Roll the dough into small round balls and place a raspberry in the middle, making sure to secure it enough so it does not fall off in the baking process. Bake for 12 minutes or until firm and cream colored but not hard and golden.
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