In a large bowl, using an electric mixer, cream together butter, granulated sugar, and powdered sugar until light and fluffy, about 3 minutes. Mix in egg yolks, lemon juice, lemon zest, orange liqueur, vodka, and 3 tablespoons raw sugar. Beat until well blended.
Whisk together flour, baking powder, and salt in a small bowl; add to mixture. Beat until just incorporated.
Form dough into 2 logs (1-inch in diameter) and wrap each log in parchment paper. Flatten sides of logs to form the triangular shape of a martini glass. Freeze for 1 hour or refrigerate for 3 hours.
Preheat oven to 350 degrees F. Either line the cookie or baking sheets with parchment paper or nonstick baking sheets.
Cut logs into 1/4-inch thick cookie slices (exaggerate martini shape by trimming with a knife).
Place the remaining 3 tablespoons raw sugar on a plate and press the edges of each cookie into sugar to coat. Place each cookie 1-inch apart on the prepared baking sheets.
Bake for approximately 11 to 13 minutes or until the bottoms are just golden. Remove from oven, let sit for a few minutes on the baking sheet and then transfer to a cooling rack.
Prepare Lemon Frosting. Frost the cooled cookies, leaving 1/4-inch border around the edge. The frosting should not cover the raw sugar edges of the cookies. If using, decorate each cookie with a small portion of a mint leaf.
In a large bowl, mix together butter, powdered sugar, vodka, lemon juice, and orange liqueur until a consistency between a frosting and a glaze forms.
Tini Lemon Cookies Recipe: https://whatscookingamerica.net/cookie/tinivodkacookie.htm