2 1/4 cupflour (plus 1/4 cup for rolling out dough)
Filling and Glaze
one jar raspberry jam
1/2cup powdered sugar
4tsp lemon juice
Preheat oven to 175º c/ 350º f.Zest one lemon and juice it.
In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, add the sugar and oil. Beat well. Add eggs, vanilla, lemon juice and zest. Mix for one minute. In a seperate small bowl, add flour, baking powder, and salt and whisk to combine. Add to the wet ingredients and mix until the dough comes together. If you need to add flour because the dough is sticky add 1 TABLESPOON at a time.
Flour your work surface and roll out the dough to about 1/4 inch thickness. If you see the dough is sticking to the counter add a bit more flour. Use a round cookie cutter or the rim of a glass cup to cut out circles from the dough.
Fill and Shape
Add a dallop(about a 1/2 Tablespoon) of raspberry jam to the centre of each cookie round. Bring the sides in to form a tringle and gently press the edges together so they stick. Place cookies on a baking sheet fitted with parchment paper. They will expand a little but not spread out so dont worry about them being closer together.
Bake and Glaze
Bake for 8 minutes and let cool.For the glaze, combine the powdered sugar, oil, and lemon juice in a small bowl. If the glaze is too thick to drizzle easily, add 1/4 tsp of lemon juice or water.Drizzle the glaze over the cookies. Optionally, you can sprinkle a little lemon zest on top as well! Let the glaze set for 5-7 minutes. STORE: store in the cookies in an airtight container at room temperature for up to three days. If you want to freeeze them, do so before adding the glaze. Add the glaze only after they have thawed and you want to serve. Enjoy!