Raspberry Jam Rounds with Lemon Icing

By srumbel

I love how the cookie part just crumbles instantly in your mouth, and the jam paired with a lemon icing is so nummy.
from oneshetwoshe.com

Ingredients

• 1 1/2 cups butter
• 3/4 cup sugar
• 3 tsp. vanilla
• 1/4 tsp. salt
• 3 3/4 cups flour
• raspberry jam
• 3 1/2 to 4 cups powdered sugar
• 12 tsp. lemon juice

Preparation

Step 1

Heat oven to 350 degrees. Cream the butter, sugar, salt, and vanilla in a mixer. Slowly add the flour and mix well. Roll the dough into small balls and place on a parchment lined cookie sheet. Press your finger, gently, in the middle of the ball to flatten and leave an indentation in the middle, to be a “pocket” for the jam. Fill each pocket with a dollop of jam. Remember, the cookies will spread a bit, so extra jam is good, so that it will spread too Bake for about 15 – 18 minutes, or until you see a slight hint of golden color on the cookie. Remove from oven and let cool. Meanwhile, mix the powdered sugar and lemon juice to make the icing. Using a pastry bag, squiggle the frosting across the tops of the cookies.