Raspberry Cookies

Preparation

Step 1

Preheat the oven to 180°C (350°F). Melt 100 g of unsalted butter over low heat and let it cool slightly. In a large bowl, whisk 2 eggs with 120 g of granulated sugar until the mixture turns pale and frothy. Add 100 g of plain yogurt and 1 teaspoon of vanilla extract, then mix gently. The yogurt gives the cookies an incomparably soft texture.

Step 2

Pour the melted butter in a steady stream while whisking gently. Sift together 200 g of all-purpose flour, 1 packet of baking powder, and a pinch of salt, then gradually add to the batter, folding with a spatula just until smooth. Do not overwork the dough — it would make the cookies less airy. Gently wash 150 g of fresh raspberries and pat them dry with paper towels.

Step 3

Butter and lightly flour a 12-cup muffin tin. Spoon batter into each cup until half full. Distribute half the raspberries, pressing them slightly into the batter (3 to 4 per cup). Cover with a thin layer of batter, then place one extra raspberry on top of each cup for a beautiful presentation. Fill the cups to three-quarters full.

Step 4

Bake for 12 to 15 minutes at 180°C. The cookies are ready when golden brown, slightly springy to the touch, and a knife inserted in the center comes out clean. Remove from the oven and let cool for 5 minutes in the tin, then carefully transfer to a wire rack. Dust generously with powdered sugar through a fine sieve for a snowy, elegant finish.

Step 5

Let the cookies cool completely on the rack before serving. The contrast between the soft batter and the tangy fresh raspberries is absolutely delightful. Serve at room temperature with a cup of tea or a glass of milk. These cookies keep for 2 to 3 days in an airtight container, but they are best enjoyed the same day, when the raspberries are still juicy and the batter perfectly tender.