Lemon Thumbprint Cookies

Yield: Makes about 7 dozen

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  plus 2 tablespoons raspberry jam

Preparation

Beat butter at medium speed with an electric mixer until fluffy; add powdered and granulated sugars, beating well. Add eggs, oil, and lemon juice, beating until blended.

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

Shape dough into 1-inch balls, and place about 2 inches apart on lightly greased baking sheets. Press thumb in center of each cookie to make an indentation.

Bake, in batches, at 350° for 9 to 11 minutes or until set. (Do not brown.) Remove to wire racks to cool. Spoon 1/2 teaspoon raspberry jam in each indentation.