Berrylicious Fruit Crisp Cookies

1Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

2Wash and hull the strawberries (2 cups), then slice them.

3In a large bowl, combine the sliced strawberries (2 cups) and raspberries (2 cups).

4Add 1/2 cup of sugar (1 cup) and 1/2 tsp of vanilla (1 tsp) to the berries, mix well, and set aside.

5In a separate bowl, mix the flour (1 cup), remaining sugar (1 cup), salt (¼ tsp), baking powder (½ tsp), and baking soda (½ tsp).

6Cut the butter (½ cup) into small pieces and add it to the flour (1 cup) mixture.

7Use your hands or a pastry cutter to blend the butter (½ cup) into the flour (1 cup) until it resembles coarse crumbs.

8Add the egg (1) to the flour (1 cup) mixture and mix until a dough forms.

9Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them apart.

10Flatten each cookie slightly with the back of a spoon.

11Bake in the preheated oven for 12-15 minutes or until the cookies are golden brown around the edges.

12Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.