Raspberry Lemonade Cookies

It’s been so cold the last few days! Time for some warm, fluffy, summery-flavored treats.

yields: about 2 dozen cookies

½ cup soy butter
1 cup sugar
¼ cup raspberries
½ tsp vanilla extract
¼ cup lemon juice
¼ cup plantmilk (I used “drinking” coconut – not the thick stuff from a can)
½ banana (about ¼ cup)
2 ½ cups flour
¼ tsp baking powder
¼ tsp baking soda

Preheat oven to 350. Let the soy butter begin to soften while making the lemonade puree. Put the raspberries, vanilla, lemon juice, plant milk, and banana in a blender or food processor. Puree till smooth and set aside. Use a hand mixer to begin combining the soy butter and sugar, then add the puree and continue mixing till it’s nice and creamy. Add the flour, baking powder, and baking soda. Stir it all together to form your dough. If it’s too crumbly, add more plant milk. Using a tablespoon, scoop the dough into balls (they can be a little larger than the spoon) and roll them between your palms so they’ll be round. Set them on your cookie sheets, evenly spaced (they’ll spread a little) and pat them gently (don’t pancake them, just a little pat-pat). Bake for 10-15 minutes.

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