Soft Yogurt Cookies With Raspberry Glaze

Make the cookies: Preheat the oven to 350u0b0 F and place racks in the upper third and lower third positions. Line two baking sheets with parchment paper and set aside.
In a medium bowl, mix together the flour, salt, and baking powder and set aside. In a stand mixer fitted with the paddle attachment, cream the butter and sugar at medium-high speed until light and fluffy, about 3 minutes. Beat in the eggs, one at a time, then beat in the vanilla. Add the yogurt and dry ingredients in two or three alternating batches and mix until just combined.
Scoop out 2-inch blobs of the batter and place them on the baking sheets about 2 inches apart. Bake until the bottoms are just beginning to brown (begin checking for doneness at 18 minutes). Let the cookies cool on the sheets for 5 minutes, then transfer them to a wire rack to cool completely.
Make the glaze: Crush the raspberries in a mortar and pestle until they become a very fine powder. In a medium bowl, mix together the confectioners' sugar, yogurt, salt, almond extract, and raspberry powder. If the glaze is too thick to spread, add additional yogurt a tiny bit at a time until it's spreadable. Spread the glaze onto the rounded side of the cookies and top with sprinkles and/or crushed pistachios. Enjoy!