Preheat the oven to 350 degrees

Wash and dry a fresh lemon and zest it using a lemon zester.

Once the lemon is zested, cut it in half and juice it. You need 2 tsp of lemon juice for this recipe.

Using a stand or hand mixer, beat together the butter, sugar, eggs, lemon zest, and lemon juice until blended.

Add the baking powder, baking soda, and salt, and beat it in.

Slowly add the flour, 1/2 c. at a time, beating to blend the dough.

Line two cookie sheets with parchment paper.

Using a tablespoon, scoop the cookie dough and roll it into a ball, placing each ball on the cookie sheet about 3-4 inches from each other.

With your thumb, slowly press into the center of each ball to create a divot. Fill that divot with about 1/2 teaspoon of raspberry jam.

Bake the cookies in the oven for 8-9 minutes, until golden.

Allow the cookies to cool on a cooling rack for 10-15 minutes.