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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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 |
Directions:
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.
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