1 1/2 sticks butter, softened
1/2 c. sugar
1 egg yolk
1/2 tsp. grated lemon zest
1 1/2 c. all-purpose flour
1/4 tsp. salt
Raspberry jam or preserves

In medium bowl, cream butter and sugar until fluffy. Beat in egg yolk and lemon zest. Combine flour and salt and sift into butter mixture. Stir until well blended. Cover and refrigerate dough until firm, about 2 hours.

Preheat oven 350 degrees. Shape dough into 1 inch balls and place on ungreased sheet. With wooden spoon end, make small depression in center of cookie. Fill with jam. Bake 15 minutes or until browned on edges. Cool. Makes 2 dozen.