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Instructions:
1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, cream together the butter and sugar until light and fluffy.
3. Beat in the eggs, one at a time, then stir in the lemon zest and vanilla extract.
4. In another bowl, whisk together the flour, baking powder, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until well combined.
6. Gently fold in the raspberries to create a swirl effect in the dough.
7. Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are lightly browned.
9. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
10. Drizzle the melted white chocolate over the cooled cookies.
Nutritional Information:
– Preparation time: 20 minutes
– Cooking time: 12 minutes
– Total time: 32 minutes
– Calories: 150 kcal per cookie
– Servings: 24 cookies
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