Lemon Thumbprint Cookies

Total Time: 31 mins Preparation Time: 20 mins Cook Time: 11 mins

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 raspberry jam, plus
• 2 tablespoons raspberry jam

Recipe

• 1 beat butter at medium speed with an electric mixer until fluffy; add powdered and granulated sugars, beating well.
• 2 add eggs, oil, and lemon juice, beating until blended.
• 3 combine flour and next 4 ingredients; gradually add to sugar mixture, beating until blended.
• 4 shape dough into 1-inch balls, and place about 2 inches apart on lightly greased baking sheets.
• 5 press thumb in center of each cookie to make an indentation.
• 6 bake, in batches, at 350°f for 9 to 11 minutes or until set. (do not brown).
• 7 remove to wire racks to cool.
• 8 spoon 1/2 teaspoon raspberry jam in each indentation.