Directions
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Prepare the Raspberry Curd: Start off by combining raspberries and a tablespoon of water in a small saucepan over medium heat. Stir and mash the berries gently until they break down, releasing their juices. This process should take about 5–7 minutes.
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Strain the Curd: After mashing, remove the saucepan from heat. Use a fine mesh sieve to strain the raspberry mixture into a bowl. Press down to extract every bit of raspberry juice, discarding the seeds.
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Cook the Strained Mixture: In the same saucepan, mix the strained raspberry juice, sugar, lemon juice, and salt. Heat this mixture over medium-low heat until the sugar dissolves.
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Add Egg Yolks: In a separate bowl, whisk the egg yolks until they are pale. Gradually add the warm raspberry mixture into the egg yolks while whisking continuously to temper the eggs. This step is crucial to prevent scrambling.
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Thicken the Curd: Return the mixture to the saucepan and cook over medium-low heat, stirring constantly for about 5-7 minutes, or until the raspberry curd thickens to a desirable consistency. When ready, remove from heat and stir in the softened butter until blended smoothly.
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Chill the Curd: Transfer the raspberry curd into a clean bowl, cover with plastic wrap, and refrigerate while you prepare the cookies. This allows the flavors to deepen and the curd to set.
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Make the Cookie Dough: In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Add the egg, lemon juice, and lemon zest, mixing well.
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Combine Dry Ingredients: In another bowl, whisk together flour, baking soda, and salt. Gradually add this dry mixture to the wet mixture, stirring until just combined.
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Chill the Dough: Cover the dough with plastic wrap and chill it in the refrigerator for about 30 minutes. Chilling helps with easier rolling and better texture.
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Preheat the Oven: While the dough is chilling, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
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Shape the Cookies: Once the dough is chilled, scoop out small balls and roll them into about 1-inch round shapes. Roll each ball in a mix of granulated and powdered sugar for a delightful sweetness.
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Bake the Cookies: Place the cookie balls on the prepared baking sheet about two inches apart. Bake for 10–12 minutes, or until the edges are lightly golden but the centers remain soft. These cookies will have a nice, tremendous puff!
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Cool the Cookies: Allow the cookies to cool on the baking sheet for a couple of minutes before transferring them to a wire rack to cool completely.
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Assemble the Cookies: Once cooled, use a spoon to create a small indent in the center of each cookie. Fill them generously with the chilled raspberry curd. Enjoy the sight of this vibrant color against the light cookie!
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