Lemon raspberry cookies

1. Combine softened butter, sugar, salt, beat until fluffy.
2. Add a room temperature egg and continue beating. Add lemon juice, lemon zest, and stir.
3. Sift flour and baking powder separately.
4. Gradually add the flour mixture to the main mass and knead the dough.
5. Cover the dough with cling film and refrigerate for 1 hour.
6. Weash the raspberries and dry the berries with a napkin. *You can add one tablespoon of corn starch or flour.
7. Take small pieces of dough, form a circle, put raspberries in the center of the circle, connect the edges and roll it into a ball.
8. Roll each ball well in powdered sugar and lay on a sheet of parchment.
9. Bake the cookies at 374F (190C) for 20-25 minutes until golden brown.
10. Let cool completely.

On the first day, the cookies will be crispy, and on the second they become soft and juicy. Any option is great!