• Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
• In a large bowl, beat the butter and sugar together on medium speed until light and fluffy, about two minutes.
• Add in the lemon juice and lemon zest (zest is optional) and mix until well incorporated.
• Add the flour to the butter and sugar mixture and beat on low until well combined. Dough will be on the drier side and crumbly.
• Using a tablespoon scoop out cookie dough and shape into balls. Do not be tempted to make them bigger, this cookie works best in this small size!
• Set the dough balls on the baking sheet about two inches apart. Using your thumb, firmly but gently press down on each dough ball to create a well in the center for the raspberry or lemon preserves.
• Place 1/2 teaspoonful of preserves into each cookie.
• Bake For 9-11 minutes, or until the cookie are lightly golden brown on the edges.

For the Frosting

• Let the cookies cool completely before frosting!
• Using a fork, whisk together the powdered sugar and milk. Pour the mixture into a Ziploc bag and cut a very small hole in the corner. Drizzle the frosting over the tops of the cookies.