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

In a mixing bowl, cream together the softened butter, granulated sugar, and powdered sugar until light and fluffy.

Add the vanilla extract and lemon zest and beat until well combined.

Gradually add the all-purpose flour and salt to the butter mixture, mixing until a soft dough forms.

Divide the dough in half and gently knead both halves into discs. Wrap each disc in plastic wrap and refrigerate for about 30 minutes.

Once chilled, remove one disc at a time from the refrigerator. Roll it out on a lightly floured surface to about ¼ inch thick.

Use a cookie cutter to cut out desired shapes or simply cut into squares with a knife. Place the cut-out cookies onto the prepared baking sheet.

Using a small spoon, make a well in the center of each cookie and fill it with a small teaspoon of black raspberry preserves.

Sprinkle coarse sugar over the cookies if desired, for added texture and sweetness.

Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden.

Once baked, remove from oven and allow cookies to cool on the baking sheet for a few minutes before transferring them to a cooling rack.