During Winter months my mom gives us Meyer lemons from her tree. They are THE best flavored lemons. Sweet and tart combined. They are just the right flavor for my Raspberry Filled Lemon Cookies. I love them so much that I thought you might like the recipe, too.

(My Raspberry Filled Lemon Cookies are pictured above with my own recipe for Butter Lemon Snow Drops-that was featured on Pillsbury.com)

Raspberry Filled Lemon Cookies Recipe

 

Heat oven to 400*.  

1 cup butter (softened)

1/2 cup powdered sugar

the juice from 1 whole lemon

2 tsp lemon zest

2 cups flour

1/4 tsp salt

1 small jar raspberry preserves or jam

 

Blend butter, powdered sugar, lemon juice and zest until creamy and smooth.

Gradually add flour and salt until dough is well combined.

 

Shape dough into 1 inch balls.  Place 1 inch apart on ungreased baking sheet. 

With a teaspoon press indention in cookie. Fill with 1/2 teaspoon raspberry jam.

Bake 8-10 minutes.

Immediately remove from baking sheet.  Cool on cooling rack until room temperature.

 

The combination of the sweet, sour and tangy flavors are perfectly balanced in this cookie.

My Raspberry Filled Lemon Cookies from scratch are made with real butter, fresh lemon juice, and real raspberry jam. Perfect for guests, Christmas baking or a Summer treat.

Thanks for stopping by and sharing a part of your day with me. There are a few more recipes that you might be interested in linked below.

Enjoy and Make it a wonderful day…

Butter Lemon Snow Ball Original Recipe

Lemon Cream Pie with Fresh Raspberries

Lemon Meringue Pie from scratch