– 1 cup powdered sugar
– 2-3 tablespoons fresh lemon juice
– 1 teaspoon lemon zest
Instructions:
**1. Prepare the Cookies:**
1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Add the egg yolks and vanilla extract, and beat until well combined.
4. Gradually add the flour and salt, mixing until just combined. The dough should be soft but not sticky.
5. Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
6. Use your thumb or the back of a spoon to make an indentation in the center of each cookie.
7. Fill each indentation with a small amount of raspberry jam.
**2. Bake the Cookies:**
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