Raspberry Lime Cookies

I promised cookies for a party. I made brown sugar cookies last week, intending the same thing, but I missed the gathering, so I ate a lot of the cookies myself. And I'm making the brown sugar cookies again for a work thing next week. So I thought I should probably make something different for tonight! (And I made them early enough that if they turned out badly, I still had time to make... brown sugar cookies.)

Raspberry-Lime Cookies

Ingredients

2 cups fresh raspberries

juice of 1/2 a lime (or 1.5 Tbsp ReaLime)

1.5 Tbsp sugar

another 1/2 cup sugar

2 cups flour

2 tsp baking powder

8 Tbsp (1 stick) butter, cubed (not softened)

2/3 cup heavy whipping cream

3/4 powdered sugar

1.5 Tbsp milk

Equipment

oven, cookie sheet, parchment paper, cooling racks, two bowls (one small, one large)

Instructions

Preheat oven to 350F. In a small bowl, combine raspberries, lime juice, and 1.5 Tbsp sugar. In a large bowl, whisk together flour, 1/2 cup sugar, and baking powder. Add the butter and mix together with your hands (it should be a crumbly mixture when you're done). Add cream and mix together. Fold in raspberries (try your best not to smush them, but a little smushing is inevitable). Line a cookie sheet with parchment paper and put spoonfuls of batter about 1" apart. Bake for 15 minutes (I left them for another 2 or 3 minutes, but I'd check on them at 15, anyway.) Let them cool on cooling racks. Mix powdered sugar and milk together and drizzle on cooled cookies.

Yields

I got nearly 2 dozen cookies, and a few of my spoonfuls were a little big.

Total time

I had to make two batches (only one rack in the oven right now) so it took an extra 15 minutes, but it takes about 30 minutes overall.

Cleanup rating 4/5

I made a mess... you might make less of a mess. But I got raspberry juice, lime juice, flour, and powdered sugar everywhere. It helped that I put parchment paper under the cooling racks before adding the icing, but there was still quite a mess to clean up.

Difficulty rating 4/10

You need to be able to mix the flour mixture with the butter properly (not too lumpy), not destroy the raspberries, not over- or under-bake them... etc. Plus, you should make sure each spoonful has an appropriate mixture of dough and berries and is cohesive enough to stay a cookie.

Flavor rating 6/10

They're a little tart (possibly because I changed the original recipe I found from lemon juice to lime juice, and I used ReaLime instead of a... real lime) but they're still pretty good. Maybe a little less lime juice, or a little more sugar in the first step?