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Preheat oven to 350 degrees F.
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Mix the butter and sugar together until creamy.
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Add the lemon zest and mix.
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Slowly add the flour and mix until incorporated.
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Using a small cookie scoop, scoop dough and place on an un-greased cookie sheet, baking mat, or stoneware.
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Using the back of a 1/4 tsp. measuring spoon, indent each ball of dough.
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Using the same 1/4 tsp. measuring spoon, place 1/4 tsp. raspberry jam in each indentation.
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Bake for 9-11 minutes (longer for stoneware) until the cookies are barely set.
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Remove from oven. Let cool for about 5 minutes before transferring to a wire rack.