Seasonal Fruit Lemon Cookies

Since it's Strawberry AND Raspberry season around here, we decided to whip up a delicious treat for our Summer guests.  Light and delicious, these would make a great option when serving up a treat on the 4th of July...just add a couple of blueberries and their red, white and blue!  Enjoy!

 

Ingredients:

Lemon Cookies

1 1/4 cups whole-wheat pastry flour or all-purpose flour

1/3 cup cornstarch

1 1/2 teaspoons baking powder

1/4 teaspoon salt

3/4 cup sugar, divided

2 tablespoons butter, softened

2 tablespoons oil

1 large egg white

1 1/2 teaspoons freshly grated lemon zest

1 teaspoon vanilla extract

2 tablespoons lemon juice

 

Directions:

Preheat oven to 350°F. Coat 2 baking sheets with cooking spray.
Whisk flour, cornstarch, baking powder and salt in a mixing bowl.
Beat 1/2 cup sugar, butter and oil in another mixing bowl with an electric mixer on medium speed until fluffy.
 Add egg white, lemon zest and vanilla; beat until smooth.
 Beat in lemon juice. Add the dry ingredients to the wet ingredients and fold in with a spatula just until combined.
Drop the dough by teaspoonfuls, 2 inches apart, onto the baking sheets.
Place the remaining 1/4 cup sugar in a saucer. Coat the bottom of a wide-bottomed glass with cooking spray and dip it in the sugar. Flatten the dough with the glass into 2 1/2-inch circles, dipping the glass in the sugar each time.
Bake the cookies until they are just starting to brown around the edges, 8 to 10 minutes. Transfer to a flat surface (not a rack) to crisp.

Once cookies have cooled, spread a thin layer of strawberry cream cheese on each cookie and top with freshly sliced strawberries and a raspberry center. 

Delicious and festive, these are great for the littles to help with too!  Linking up at the Chicken Chick and Townsend House!  Come share what you've been up to!