After a big day running errands getting ready for your Thanksgiving company, it’s always nice to take a minute for yourself and relax with a nice cup of tea and a lemon cookie.  Of course, these have a little more to offer a tired shopper, what with the raspberry jam and all!  Enjoy!

2 cups flour
1 cup butter (softened)
3/4 cup sugar
2 egg yolk
2 tablespoons fresh lemon juice
2/3 cup raspberry jam (substitute other jam like strawberry if you like)
optional: powdered sugar to sprinkle on top

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.

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