- 1/4 cup plus 4 tablespoons butter, softened
- 1/2 cup sugar
- 1 egg yolk
- Grated zest of 1 lemon
- 1 1/2 cups flour
- 1/4 teaspoon salt
- Raspberry Jam
Beat butter and sugar together until light and fluffy. Add egg yolk and lemon zest. Mix well. Add flour and salt and mix well. Refrigerate dough for 2 to 3 hours.
Roll dough into balls and make an indentation in the center of the cookie with your thumb. Fill with about 1/4 teaspoon of jam.
Bake at 350 degrees for about 10-12 minutes.