Lemon Thumbprint Cookies

Recipe from


Ingredients

1 cup butter, softened
1 cup powdered sugar
1 cup granulated sugar
2 large eggs
1 cup vegetable oil
1/4 cup fresh lemon juice
5 1/4 cups all-purpose flour
1 teaspoon cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon grated lemon rind
3/4 cup plus 2 tablespoons raspberry jam

Preparation

Beat butter at medium speed with an electric mixer until fluffy; add powdered and granulated sugars, beating well. Add eggs, oil, and lemon juice, beating until blended.

Combine flour and next 4 ingredients; gradually add to sugar mixture, beating until blended.

Shape dough into 1-inch balls, and place about 2 inches apart on lightly greased baking sheets. Press thumb in center of each cookie to make an indentation.

Bake, in batches, at 350° for 9 to 11 minutes or until set. (Do not brown.) Remove to wire racks to cool. Spoon 1/2 teaspoon raspberry jam in each indentation.

Note:

December 2003