Beat cream cheese, butter, lemon juice, lemon rind, and vanilla together until smooth and fluffy. Add powdered  sugar and beat until creamy.  Add more powdered sugar if frosting is not firm enough to pipe, you want a thick frosting.

Place sugar cookie halves on a baking sheet lined with parchment paper. Place cream cheese frosting in a piping bag fitted with a round tip (I used a #9 Wilton tip). Cover each cookie piping circles to cover.

Melt preserves in a small sauce pan. Strain preserves to get rid of any clumps of fruit. Allow to cool slightly. Rinse and pat dry the raspberries and place in a medium bowl. Pour melted strained preserves over raspberries, and mix lightly, trying to keep the berries in tact.

Place two of the glazed berries on top of each frosted cookie half.

Garnish with lemon zest and mint leaves if desired.