1. Preheat the oven to 350°F/180°C. Line a cookie sheet with parchment paper or a silicone baking mat and set aside.

2. In a medium bowl, whisk together the flour and salt.

3. In a large mixing bowl, cream the softened butter with ⅔ cup of sugar using a hand or stand mixer until light and fluffy, about 3 minutes.

4. Add lemon zest and vanilla to the butter mixture and stir to combine.

5. Gradually add the flour mixture to the butter mixture, mixing until fully incorporated. Scrape down the sides of the bowl as needed.

6. Place the remaining 2 tablespoons of sugar in a small bowl.

7. Scoop 1-tablespoon portions of dough, roll into smooth balls with your hands, then roll in the sugar to coat.

8. Arrange dough balls on prepared baking sheet, leaving 2 inches of space between each.

9. Use the end of a round wooden spoon to press an indentation about ⅔ down into each dough ball. Slight edge cracking is normal.

10. Fill each indentation with a heaping teaspoon of seedless raspberry jam.

11. Bake for 13–15 minutes or until tops are dry and bottoms are lightly golden.

12. Cool cookies on the tray for 5 minutes, then transfer to a wire rack to cool completely.

13. To make the glaze, whisk together lemon juice, powdered sugar, and vanilla until smooth. Adjust consistency if needed.

14. Drizzle glaze over cooled cookies using a fork. Let glaze set for 15 minutes before serving or storing.