Yield
Makes about 7 dozen

How to Make It

Step 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.

Step 2

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

Step 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.

Step 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.

Ratings & Reviews

leighcorra's Review

KimKevinTravis
October 29, 2013
nice shortbread flavor, perfect with coffee or tea

KimKevinTravis's Review

leighcorra
December 08, 2008
I thought the ingredients: lemon peel and raspberry jam would make this cookie perfect for our annual cookie exchange. I was wrong. The recipe was easy but lacked flavor.