Lemon Thumbprint Cookies

Ingredients

• 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 rind
• 3/4 cup raspberry jam, plus
• 2 tablespoons raspberry jam

Directions

1. 1

   Beat butter at medium speed with an electric mixer until fluffy; add powdered and granulated sugars, beating well.

2. 2

   Add eggs, oil, and lemon juice, beating until blended.

3. 3

   Combine flour and next 4 ingredients; gradually add to sugar mixture, beating until blended.

4. 4

   Shape dough into 1-inch balls, and place about 2 inches apart on lightly greased baking sheets.

5. 5

   Press thumb in center of each cookie to make an indentation.

6. 6

   Bake, in batches, at 350°F for 9 to 11 minutes or until set. (Do not brown).

7. 7

   Remove to wire racks to cool.

8. 8

   Spoon 1/2 teaspoon raspberry jam in each indentation.