Lemon Raspberry Cookies (Print Version)

# Ingredients:

01 - Zest of 2 lemons.
02 - 1 cup sugar (200g).
03 - 1/2 cup soft butter (110g).
04 - 1 egg.
05 - 3 tbsp lemon juice.
06 - 1 1/2 tsp lemon extract.
07 - 2 cups flour (276g).
08 - 3/8 tsp baking soda.
09 - 1/2 tsp salt.
10 - Powdered sugar for rolling.
11 - Granulated sugar for rolling.
12 - 2 cups raspberries (226g).
13 - 1 tbsp water.
14 - 9 tbsp sugar (112g).
15 - 1.5 tbsp lemon juice.
16 - 2 egg yolks.
17 - 2 tbsp butter (28g).

# Instructions:

01 - Cook raspberries, water and 1/4 cup sugar until soft. Strain if desired. Add remaining sugar, egg yolks, lemon juice. Cook until thickened.
02 - Stir in butter until melted. Cover surface with plastic and chill completely.
03 - Mix lemon zest with sugar, then beat in butter until fluffy. Add egg, juice and extract.
04 - Mix in dry ingredients. Chill 3 hours.
05 - Roll dough into 2 tbsp balls. Coat in granulated then powdered sugar. Make indents.
06 - Fill indents with curd. Bake at 350°F for 15 minutes until edges set. Cool 10 minutes on pan.

# Notes:

01 - Chill dough for full 3 hours.
02 - Can skip straining raspberries.
03 - Bake one tray at a time.

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