Recipe

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• 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 tsp cream of tartar
• 1 tsp baking soda
• 1/4 tsp salt
• 1 tsp grated lemon rind
• 3/4 cup plus 2 tbsp raspberry jam

• 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.