Cookie Preparation

• In a large mixing bowl, beat the softened unsalted butter and granulated sugar together until light and fluffy, about 2-3 minutes.
• Beat in the egg yolk, lemon zest, and vanilla extract until fully incorporated.
• In a separate bowl, whisk together the all-purpose flour and salt.
• Gradually add the dry flour mixture to the wet ingredients, mixing just until combined.
• Shape the dough into a disk, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes.
• Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
• Once the dough is chilled, roll small portions into 1-inch balls and place about 2 inches apart on baking sheets.
• Press an indentation into the center of each cookie dough ball.
• Spoon about 1/2 teaspoon of raspberry jam into each indentation.
• Bake the cookies for 12-15 minutes, until the edges are lightly golden.
• Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack.
• While the cookies cool, whisk together the powdered sugar and fresh lemon juice until smooth.
• Once the cookies are cool, drizzle the lemon glaze over them and let it set for about 15-20 minutes.