Lemon Raspberry Thumbprints

1. 1

   Preheat oven to 350F.

2. 2

   Lightly grease baking sheets or line with parchment.

3. 3

   In a large bowl, beat butter, sugar, lemon rind or extract, vanilla and salt until very light.

4. 4

   Beat in egg.

5. 5

   Add flour, stirring until well blended.

6. 6

   Roll into 1 inch balls and arrange on cookie sheets at least 2 inches apart.

7. 7

   Use fingertip or thumb to put indentation into center of each.

8. 8

   Bake for 12 to 14 minutes.

9. 9

   Let cookies cool about 5 minutes to firm up, then move to a rack.

10. 10

    When completely cool, fill indentation with jam, using 1/4 to 1/2 teaspoon per cookie.

11. 11

    *This recipe makes about 5 dozen cookies.

12. 12

    *

13. 13

    **This recipe brought to you courtesy of King Arthur Flour.

14. 14

    **

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