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These buttery, crumbly yet tender shortbread thumbprints are filled with a lemon glaze that's tinted a lovely shade of pink with a single crushed raspberry. Enjoy a few with a cup of tea -- or a tall glass of their namesake refreshment.
Ingredients
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2 ½ cups all-purpose flour
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2 cups confectioners' sugar, plus more for dusting
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1 teaspoon coarse salt
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2 sticks unsalted butter, room temperature
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2 tablespoons finely grated lemon zest, plus ¼ cup fresh lemon juice
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1 raspberry
Directions
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Preheat oven to 325 degrees. Whisk together flour, 1/2 cup confectioners' sugar, and salt in a bowl. In a large bowl, beat butter with 1/4 cup confectioners' sugar, zest, and 2 tablespoons lemon juice on medium speed until pale and fluffy, about 3 minutes. Beat in flour mixture on low speed.
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Roll dough into 1-inch balls. Transfer to parchment-lined baking sheets, 2 inches apart. Freeze 10 minutes.
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Bake 10 minutes. Remove sheets one at a time and press the end of a wooden-spoon handle into center of each ball to indent. Continue to bake until golden on bottoms, 16 to 18 minutes more. Let cool completely on sheets on wire racks.
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Whisk together remaining 1 1/4 cups confectioners' sugar and 2 tablespoons lemon juice with raspberry in a bowl, breaking up berry. Dust cookies with sugar, spoon glaze into indents, and let set, 10 minutes. Cookies can be stored in a single layer at room temperature up to 1 week.