Lemon Raspberry Cookies
2 cups flour
1 cup butter (softened)
3/4 cup sugar
2 egg yolk
2 tablespoons fresh lemon juice
2/3 cup raspberry jam
Preheat oven to 350 F. Mix butter and sugar until creamy in large bowl. Add egg yolks and lemon juice. Mix well. Mix in flour completely. Shape dough into small balls. Arrange on cookie sheets about 2 inches apart. Using your thumb or small teaspoon make a small indentation in the center of each ball. Bake for about 12 to 15 minutes or until lightly golden. Cool cookies for 5 minutes before removing to wire rack to cool completely. Once cooled, fill holes with jam and serve.
*Tip: You can use strawberry jam in place of raspberry if you prefer. Sprinkle cookies with powder sugar for a pretty effect.