Lemon-Raspberry Sugar Cookies

To make the cookies, position 1 rack in the upper third and 1 rack in the lower third of an oven and preheat to 350°F (180°C). Line 2 baking sheets with parchment paper.

In the bowl of an electric mixer fitted with the flat beater, beat together the butter, granulated sugar and salt on medium-high speed until light and fluffy, about 2 minutes. Add the egg, vanilla, milk and lemon zest and juice and beat until combined, about 1 minute, stopping the mixer to scrape down the sides of the bowl as needed. With the mixer on medium-low speed, add the flour in 2 additions and beat until combined.

Form the dough into 2-inch (5-cm) balls and place on the prepared baking sheets, spacing them at least 2 inches (5 cm) apart. Bake until the cookies are set, rotating the baking sheets between the racks and front to back halfway through baking, about 16 minutes. Let the cookies cool on the baking sheets for 5 minutes, then transfer the cookies to a wire rack and let cool completely.

Meanwhile, bring a saucepan of water to a simmer, then reduce the heat to medium-low.

Set a large heatproof bowl over the simmering water, making sure the bowl does not touch the water. Put the white chocolate in the bowl and stir occasionally until melted. Whisk in the canola oil and remove from the heat. Set the melted chocolate aside.

In a blender, combine the fresh raspberries and lemon juice and blend until smooth. Press the raspberry puree through a fine-mesh sieve into a medium bowl. Discard the seeds.

In another medium bowl, combine the confectioners’ sugar and salt. Add 2 Tbs. of the raspberry puree and whisk until smooth (save the remaining puree for another use). Whisk in the cream. Set the glaze aside.

Line a clean baking sheet with parchment paper. Dip the cooled cookies halfway into the melted white chocolate and place on the prepared baking sheet. Let stand at room temperature until the chocolate has set, 15 to 30 minutes, or refrigerate for 5 to 10 minutes.

Drizzle the raspberry glaze over the top of the cookies. Gently crush the freeze-dried raspberries between your fingers and sprinkle over the cookies. Let stand at room temperature until the glaze has set, about 20 minutes. Makes about 12 cookies.

Williams Sonoma Test Kitchen