Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper.

In a mixing bowl, whisk together 1 ¼ cups of all-purpose flour, ½ cup of confectioners’ sugar, and ¼ teaspoon of kosher salt.

In another bowl, beat ½ cup of softened unsalted butter with ¼ cup of confectioners’ sugar until fluffy. Add 1 tablespoon of lemon juice and the zest of one lemon, and mix until combined.

Gradually mix the dry ingredients into the wet ingredients until just combined.

Roll the dough into 1-inch balls and freeze for 12-15 minutes.

Place the balls 2 inches apart on the prepared baking sheet.

Bake for 10 minutes, then gently press into the center of each cookie.

Return them to the oven and bake for an additional 16-18 minutes until golden brown around the edges.

Cool the cookies on the baking sheet for 5 minutes then transfer to a wire rack.

While cookies cool, whisk together 1 cup of confectioners’ sugar, 2 tablespoons of lemon juice, and ½ cup of mashed raspberries.

Fill each indentation with the pink raspberry glaze once the cookies are cool.

Allow the glaze to set for a few minutes before serving.