Preparation Steps

• Set your oven to preheat at 350°F (175°C). In a mixing bowl, combine the softened butter and granulated sugar. Beat them together until the mixture is light and fluffy.
• Gradually mix in the egg yolks, followed by the lemon zest and juice, and vanilla extract if using. Continue to blend until everything is well combined.
• In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Slowly add the dry mixture to the wet mixture, stirring gently until just combined. Take care not to overmix.
• Carefully fold in the raspberries to keep them intact, being gentle to avoid breaking them. Once combined, scoop the dough onto a floured surface and shape it into a log about 6 inches long.
• Wrap the dough in plastic wrap and refrigerate for 30 minutes to firm it up. Afterwards, remove from the fridge and slice into 1/4-inch thick cookies, placing them on parchment-lined baking sheets.
• Bake the cookies for 10 to 12 minutes or until the edges turn a light golden brown. Let them cool on the baking sheet for a few minutes before transferring to a wire rack.
• For the optional lemon glaze, mix the powdered sugar with the lemon juice until smooth, then drizzle over the cooled cookies for a sweet finishing touch.