1- Creating black raspberry lemon shortbread cookies is a rewarding process that starts with simple steps. Begin by preheating your oven to 375°F (190°C) and lining a baking sheet with parchment paper. This ensures even baking and easy cleanup.

2- First, sift the flour and set it aside. In another bowl, mix the melted butter with powdered sugar until smooth. Add the lemon juice, mashed black raspberries, and salt, stirring everything together thoroughly.

3- Gradually blend in the sifted flour to the wet mixture until fully combined the dough might feel buttery. Roll the dough into balls smaller than golf balls, place them on the baking sheet, and flatten to about 1/4 inch thickness. You can score them with a fork for a nice pattern.

4- Bake the cookies for 8 to 10 minutes, checking at 8 minutes to prevent over-browning a slight color is fine. Once done, let them cool slightly on the sheet before moving to a wire rack. This recipe takes about 10 minutes to prep and 9 minutes to cook, yielding 2 dozen cookies.