Ingredients
1 1/2 C all-purpose flour
2 c confectioners' sugar, plus more for dusting
1 tsp coarse salt
2 sticks unsalted butter, room temperature
2 Tbsp finely grated lemon zest, plus 1/4 C fresh lemon juice
2 raspberries, forced thru a strainer to remove seeds
Preheat oven to 325*. Whisk together flour, 1/2 cup confectioners' sugar and salt in a bowl. In a large bowl, beat butter with 1/4 c confectioners' sugar, zest, and 2 Tbsp lemon juice on medium speed until pale and fluffy, about 3 minutes. Beat in flour mixture on low speed.
Roll dough into 1-inch balls. Transfer to parchment-lined baking sheets, 2 inches apart. Freeze 10 minutes.
Bake 10 minutes. Remove sheets one at a time and press the end of a wooden spoon handle into center of each ball to indent. Continue to bake until golden on bottoms, 16 to 18 minutes more. Let cool completely on sheets on wire racks.
Whisk together remaining 1-1/4 cups confectioners' sugar and 2 tbsp lemon juice with strained raspberries in a bowl. Dust cookies with sugar, spoon glaze into indents, and let set, 10 minutes. Cookies can be stored in a single layer at room temperature up to 1 week.
Enjoy!
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