1-First Step: Make the raspberry curd Start by adding the raspberries, water, and 1/4 cup of the sugar to a saucepan. Cook over medium-low heat until the berries break down and soften, stirring often so nothing sticks to the bottom. If you use frozen raspberries, plan on a little extra cooking time. Once the fruit is soft, press the mixture through a fine mesh sieve to remove the seeds. This step gives you a smooth curd, which looks nicer and feels better in the finished cookie. If you want an even silkier texture, strain the puree carefully and press gently without forcing too many solids through.

2-Second Step: Finish cooking the curd Return the strained raspberry puree to the saucepan. Add the egg yolks, remaining sugar, lemon juice, and a pinch of salt. Cook over low heat, stirring constantly, until the mixture thickens. Do not let it boil, because that can scramble the eggs. When the curd looks thick enough to coat the back of a spoon, remove it from the heat. Stir in the softened butter until it melts completely and the curd turns glossy. Let it cool, then press plastic wrap directly onto the surface so it does not form a skin.

3-Third Step: Mix the lemon cookie dough In a large bowl, massage the lemon zest into the granulated sugar with your fingers. This is a small step, but it makes a big difference because it releases the lemon oils and gives the dough a stronger citrus aroma. Next, beat in the softened butter until the mixture looks fluffy and light. Add the egg, lemon juice, and lemon extract, then mix again until smooth. In a separate bowl, whisk together the flour, baking soda, and salt. Add the dry ingredients to the wet mixture and stir just until combined. Do not overmix or the cookies may turn tough.

4-Fourth Step: Chill the dough Cover the dough and chill it for 3 hours. This helps the butter firm up so the cookies hold their shape, and it also makes the dough much easier to scoop. If you are short on time, chill it at least 2 hours, but the full time gives the best texture.

5-Fifth Step: Shape and fill the cookies When the dough is ready, scoop it into equal portions and roll each piece into a ball. First roll the balls in granulated sugar, then in powdered sugar. That double coating creates the classic crinkled finish when the cookies bake. Place the cookie balls on a lined baking sheet. Use your thumb, the back of a spoon, or a small measuring spoon to press a gentle indent into the center of each ball. Spoon a small amount of cooled raspberry curd into each well. Do not overfill, since the curd can bubble a little as it bakes.

6-Sixth Step: Bake and cool Bake the cookies at 350°F for about 15 minutes, or until the edges are set and the tops have that crinkly, pale golden look. The centers should still be soft. Let the cookies sit on the baking sheet for a few minutes before moving them to a wire rack. After that, give them time to cool fully. The curd will finish setting as they cool, and the flavor gets even better once everything settles together. This recipe makes 14 cookies.