All you need is one raspberry to make a beautiful raspberry filling for some pink lemonade thumbprints. Great for a cookie exchange or afternoon tea.
Prep Time: 30minutes
Cook Time: 22minutes
Whisk together flour, ½ cup powdered sugar and salt. In the bowl of an electric mixer, beat butter with ¼ cup powdered sugar, zest and 2 tablespoons lemon juice on medium speed until pale and fluffy, about 3 minutes. Beat in flour mixture on low speed.
Roll dough into balls using a small ice-cream scoop and place on parchment lined baking sheets. Freeze for 10 minutes.
Preheat oven to 325º.
Remove sheets from freezer and place directly in the preheated oven. Bake for 10 minutes. Remove and using the back of a round measuring spoon or the back of a small ice-cream scoop, make an indentation in the dough. Return to the oven and cook for about 12 minutes until bottoms are golden brown. Let cool completely on wire racks.
For icing, whisk together 1 ¼ cups powdered sugar and 2 tablespoons lemon juice with 1 raspberry.
Sprinkle cooled cookies with powdered sugar, then spoon icing into the indentations and let sit for about 10 minutes.