Cream the Butter and Sugar by beating 1 cup of softened unsalted butter and 1 cup of powdered sugar together on medium speed until light and fluffy for 3-5 minutes.

Mix the Dry Ingredients by gradually adding 2 cups of all-purpose flour and 1/4 teaspoon of salt, mixing on low speed until just combined.

Incorporate the Lemon and Raspberries by gently folding in the zest of one lemon, 2 tablespoons of lemon juice, and 1 cup of black raspberries.

Chill the Dough by wrapping it in plastic wrap and refrigerating for at least 1 hour.

Prepare for Baking by preheating the oven to 350°F (175°C), rolling the chilled dough into 1-inch balls, and placing them on a parchment-lined baking sheet.

Bake the Cookies in the preheated oven for 12-15 minutes until the edges are light golden brown.

Cool and Glaze by allowing the cookies to cool on the baking sheet for 5 minutes and then transferring them to a wire rack. Whisk together 1 cup of powdered sugar and 1 tablespoon of lemon juice and drizzle over cooled cookies.