Ingredients

1/2 cup unsalted butter -- at room temperature , 3 ounces cream cheese -- at room temperature , 2 cups granulated sugar , 2 eggs , 1 teaspoon vanilla extract , grated peel of 1 lemon , 4 cups flour , 1 teaspoon baking powder , 1/2 teaspoon salt , 1/2 cup raspberry jam , confectioner's sugar -- for dusting

Method

Makes 12 wedges. 1. Cream butter, cream cheese, and granulated sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla and lemon peel. , 2. Sift together flour, baking powder, and salt. Stir into butter-cream cheese mixture. , 3. Roll dough into a log about 18 inches long. Place on a 20-inch-long sheet of aluminum foil, roll up, and seal ends. Chill 2 hours or freeze for up to 3 months. , 4. To bake, preheat oven to 350 degrees F. Slice dough into 3/8-inch-thick rounds and place on parchment-lined baking sheets. Spoon 1/2 teaspoon jam in center of each cookie. Bake until firm on top and golden brown on underside (8 to 10 minutes). Remove from baking sheet to a cooling rack. Dust with confectioners' sugar before serving. , Makes about 4 dozen cookies.