Raspberry Lemon Butter Cookies

A good coffee cookie!

Total: 25 min
Bake: 11 min
Servings: 24 cookies

Ingredients:

1 cup butter not margarine, room temperature
2/3 cup sugar
2 cups all-purpose flour spooned into measuring cups and leveled
1/2 cup raspberry jam
1 lemon zested

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Directions:
Preheat oven to 350 degrees F.

Mix the butter and sugar together until creamy. Add the lemon zest and mix. Slowly add the flour and mix until incorporated.

Using a small cookie scoop, scoop dough and place on an un-greased cookie sheet, baking mat, or stoneware. Using the back of a 1/4 tsp. measuring spoon, indent each ball of dough. Using the same 1/4 tsp. measuring spoon, place 1/4 tsp. raspberry jam in each indentation. Bake for 9-11 minutes (longer for stoneware) until the cookies are barely set. I did have to bake them for an extra 4 minutes so it depends on the oven.

Remove from oven. Let cool for about 5 minutes before transferring to a wire rack.

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