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Lemon Thumbprint Cookies

Lemon Thumbprint Cookies
Photo: Southern Living
Yield

Makes about 7 dozen

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

How to Make It

  1. 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.

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

  3. 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.

  4. 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.