DIRECTIONS

Raspberry Jam

In a medium sized saucepan whisk together the flour and lemon juice. Add the raspberries and sugar and toss to coat the berries. Cook on medium-high heat until it starts to boil, stirring occasionally. Reduce heat and simmer for 20–30 minutes until it thickens. You should be able to run a spatula through the mixture and see a peek of the pan before the jam covers it back. Strain the jam through a sieve to get rid of raspberry seeds and let it cool in the fridge before using.

Cookie

1. Whisk the flour, baking soda, and salt together in a bowl. Set aside.
2. Using a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the softened cream cheese on medium-high speed until smooth and creamy. Add the softened butter and beat until combined. Scrape down the bowl. Add sugar and beat on medium-high speed until smooth and creamy, 2–3 minutes. Scrape down the bowl. Add the egg, lemon zest, and vanilla, and beat on high speed until well combined for about 1 minute. Scrape down the bowl.
3. Add the flour mixture to the wet ingredients and beat on low speed until dough comes together. The dough will be quite sticky. Cover the bowl and chill the dough for 2–3 hours in the refrigerator.
4. Preheat the oven to 350°F. Line two baking sheets with parchment paper. Take the dough out of the refrigerator. Roll one tablespoon of dough between your hands to form a ball. Place on the prepared baking sheet leaving about 2 inches between cookies. Use your thumb or the round end of a spatula or spoon dipped in flour to form a crevice in the center of the dough ball. Spoon ½ teaspoon of jam into each hole. Repeat with remaining dough.
5. Place the baking sheet of cookies in the fridge for 10–15 minutes before baking.
6. Bake for 12–14 minutes. Rotating baking sheet halfway through. Cookies will stay light in color but the very bottom should look set.
7. Remove cookies from the oven and allow to fully cool before dusting with powdered sugar.