Combine raspberries, sugar ( only 1 1/2 TB) and lemon juice in a small bowl.
Combine flour, baking powder and the rest of the sugar (1/2 cup) in a large bowl. Add small cubes of butter. Mix together with a pasty cutter or whisk. You can also combine with your hands until the mixture combines. It will be more of a crumble mix.
Stir in cream and mix until combined. Then gently fold in raspberries.
Line cookie sheet with parchment paper and drop dough on cookie sheet. Bake at 350 for 15 minutes or until lightly browned.
Stir together powdered sugar and milk and drizzle over cooled cookies.
Jamielyn Nye is the owner and managing editor of I Heart Nap Time. She aspires to reach women, get their creative juices flowing, and to genuinely inspire. Her unique craft projects have been featured on many popular websites, including: BHG, Martha Stewart, Fox, ABC, Huffington Post, Parents and more. When she’s not creating . . . Jamielyn loves to chase her two little monkeys and snuggle up on the couch with her man.View all posts by →