Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, mixing until just combined.
Roll the dough into tablespoon-sized balls and place them onto the prepared baking sheet, spacing them about 2 inches apart.
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Use your thumb or the back of a teaspoon to make an indentation in the center of each cookie. Fill each indentation with about 1/2 teaspoon of raspberry curd.
Bake the cookies for 12-15 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Once the cookies have cooled, dust them with powdered sugar. Serve and enjoy these delightful Raspberry Curd Lemon Cookies