Lemon and raspberry go so well together, and really invoke the flavors of summer. The lemon cookies are flaky and buttery, while the tart raspberry jam adds some tangy notes.

You’ll need:

• 1 cup butter, softened
• 1 cup powdered sugar
• 1 cup granulated sugar
• 2 large eggs
• 1 cup vegetable oil
• 1/4 cup fresh lemon juice
• 5 1/4 cups all-purpose flour
• 1 teaspoon cream of tartar
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon grated lemon zest
• 3/4 cup plus 2 tablespoons raspberry jam

Instructions:

1. Preheat oven to 350 degrees.
2. Beat butter at medium speed with an electric mixer until fluffy. Add powdered and granulated sugars, beating well.
3. Add eggs, oil and lemon juice, beating until blended.
4. Combine flour, cream of tartar, baking soda, salt and lemon zest in a medium bowl. Gradually add to sugar mixture, beating well until blended.
5. Shape dough into 1-inch balls. Place 2 inches apart on a lightly greased cooking sheet. Press thumb in center of each cookie to make an indentation.
6. Bake in batches for 9-11 minutes or until set (do not brown). Remove to wire racks to cool.
7. Once cool, spoon 1/2 teaspoon raspberry jam into each indentation.

Source: Southern Living