Preheat oven to 350 degrees F.
Mix the butter and sugar together until creamy.
Add the lemon zest and mix.
Slowly add the flour and mix until incorporated.
Using a small cookie scoop, scoop dough and place on an un-greased cookie sheet, baking mat, or stoneware.
Using the back of a 1/4 tsp. measuring spoon, indent each ball of dough.
Using the same 1/4 tsp. measuring spoon, place 1/4 tsp. raspberry jam in each indentation.
Bake for 9-11 minutes (longer for stonewaruntil the cookies are barely set.
Remove from oven. Let cool for about 5 minutes before transferring to a wire rack.