Pink Lemonade Thumbprint Cookies

For the pink lemonade thumbprint cookies

• Preheat oven to 325°F.
• In a medium bowl, whisk together flour, ½ cup confectioners’ sugar and salt. Set aside.
• In the bowl of a stand mixer, beat together butter, ¼ cup confectioners’ sugar, lemon zest, and lemon juice. Beat on medium speed until light and fully combined, about 4-5 minutes. Beat in the flour mixture on low speed until just combined.
• Roll the dough into 1-inch balls and place in the freezer for 12-15 minutes.
• Transfer dough balls to a cookie sheet lined with parchment paper or silicone baking mat, spacing 2 inches apart.
• Bake for 10 minutes. Remove from oven and gently press the rounded part of a teaspoon into the center of each ball to create an indentation. Continue baking for 16-18 more minutes or until the cookies just start to brown on the bottom. Place the cookie sheets on a wire rack to cool.
• Make the glaze by breaking up the raspberries with a fork and whisking together with confectioners’ sugar and lemon juice.
• Garnish by dusting the cooled cookies with confectioners’ sugar. Then spoon or pipe the glaze into the indentations. Let the cookies set for at least 10 minutes before enjoying.