Lemon Raspberry Thumbprints

• 1 cup sugar
• 1 tbsp grated lemon rind, or 1/4 teaspoon lemon extract
• 1 cup (2 sticks) unsalted butter, room temperature
• 1 egg
• 2 3/4 cup flour
• 1/2 tsp salt
• 1 tsp vanilla extract ( I use extra )
• 1/2 cup seedless raspberry jam

1. Preheat oven to 350F.
2. Lightly grease baking sheets or line with parchment.
3. In a large bowl, beat butter, sugar, lemon rind or extract, vanilla and salt until very light.
4. Beat in egg.
5. Add flour, stirring until well blended.
6. Roll into 1 inch balls and arrange on cookie sheets at least 2 inches apart.
7. Use fingertip or thumb to put indentation into center of each.
8. Bake for 12 to 14 minutes.
9. Let cookies cool about 5 minutes to firm up, then move to a rack.
10. When completely cool, fill indentation with jam, using 1/4 to 1/2 teaspoon per cookie.
11. *This recipe makes about 5 dozen cookies.
12. *
13. **This recipe brought to you courtesy of King Arthur Flour.
14. **

sugar, lemon rind, unsalted butter, egg, flour, salt, vanilla, seedless raspberry jam

Taken from cookpad.com/us/recipes/351829-lemon-raspberry-thumbprints (may not work)