Here's the recipe for my Lemon-Raspberry Thumbprint Cookies in process.
Cream the creamables: butter, white sugar, and Lemon Zinger tea.
Combine the wet ingredients: an egg, vanilla, and lemon extract, juice, and zest.
Grind the oatmeal. Remember to grind before you measure.
Combine the dry ingredients and add to the combined creamables and wet ingredients. Mix again.
Chill the dough. Then scoop, make the thumbprints, and fill with the raspberry jam.
Bake, cool, and enjoy. Tart lemon and sweet raspberry: a summertime flavor combination worth turning your oven on in 90º heat.