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

In a medium bowl, whisk together the flour, confectioners’ sugar, and kosher salt.

In a large mixing bowl, cream together the butter and confectioners’ sugar, adding lemon zest and lemon juice until light and fluffy.

Gradually mix the dry ingredients into the creamed butter mixture until combined, avoiding overmixing.

Roll the dough into 1-inch balls and chill in the freezer for 12 to 15 minutes.

Space the chilled balls on the baking sheets and bake for 10 minutes, then make indentations with a teaspoon.

Return cookies to bake for another 16 to 18 minutes until edges are lightly golden.

Cool on baking sheets for 5 minutes before transferring to a wire rack.

Whisk together confectioners’ sugar, lemon juice, and mashed raspberries to create the glaze.

Once cooled, fill each indentation with raspberry glaze and let it set for at least 10-15 minutes.