Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

Make the Cookies:

In a medium bowl, whisk together flour, baking powder, and salt.

In a large bowl, cream butter and sugar until light and fluffy (2–3 minutes).

Beat in the egg, lemon zest, lemon juice, and vanilla extract.

Gradually mix in the dry ingredients until just combined.

Scoop tablespoon-sized dough balls and place 2 inches apart on the baking sheet.

Flatten each ball gently with the back of a spoon or your hand.

Bake 8–10 minutes, until edges are golden and centers are just set.

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

Make the Raspberry Curd:

In a small saucepan, heat raspberries and sugar over medium heat, stirring until berries break down.

Strain through a mesh sieve to remove seeds.

Return to the pan, add egg yolks, butter, lemon juice, and salt.

Cook over low heat, stirring constantly, until thickened (about 5–7 minutes).

Assemble:

Spoon or pipe raspberry curd into the center of each cooled cookie.

Chill slightly before serving for clean presentation.