¾ cup unsalted butter
¾ cup sugar
1 large egg (well beaten)
grated rind of 1 large lemon
1½ cups flour
1 cup raspberry jam
Cream together the butter and sugar, then slowly add the egg and lemon rind while mixing thoroughly. Stir in the flour and then chill in a refrigerator for approximately one half hour. Scoop out large teaspoons full of dough and roll them into balls. Place the balls of dough in very small muffin pans or in small paper baking cups on a cookie sheet. Form a cavity in the center of each ball of dough and fill the cavity ¾ full with raspberry jam. Bake at 325 degrees for approximately 20 minutes or until the jam holds its shape when touched. When cooked, remove the cookies from the oven and top with ¼ teaspoon of raspberry jam.
Yield: 3 dozen
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