1 cup unsalted butter – softened (we used salted butter and it was fine)
2 TBS finely grated lemon zest (we used 1 lemon)
3 TBS lemon juice
Glaze
1 1/4 cups powdered sugar – plus more for dusting
2 TBS lemon juice
2 raspberries
We have found you probably only need 1/2 a recipe
In a medium bowl, whisk the flour, 1/2 cup sugar, and salt.
In a large bowl, beat together the butter, 1/4 cup sugar, lemon zest, and lemon juice. Beat until light and fully combined, about 4-5 minutes. Beat in flour mixture on low until just combined.
Roll the dough into 1-inch balls. Place dough balls in the freezer for 12-15 minutes. (we didn’t have room so we put them in the fridge for like 25 minutes) Transfer, dough balls to parchment paper or silicone lined baking sheet, making sure the balls are about 2 inches apart. (we just put on baking sheet and it worked)
Preheat oven to 325
Bake for 10 minutes. Then gently press the rounded part of a teaspoon or the end of a wooden spoon handle into the center of each ball to create an indent. Continue baking for 16-18 more minutes or until cookies just start to brown on the bottom. Place cookies on a wire rack to cool.
While cookies cool, make the glad by whisking together the sugar, lemon juice, and raspberries. (You can break up the raspberries with a fork to evenly distribute them in the glaze.)
Dust the cookies with powdered sugar. Then spoon or pipe the glaze into the indent. Let cookies set for at least 10 minutes.
