1. Preheat oven to 350º.

2. Combine raspberry jam and Chambord in a small bowl. Set aside.

3. Combine flour, baking powder, and salt in a small to medium bowl.

4. Beat butter and sugar in a large bowl until creamy. Add egg yolks, lemon zest, lemon juice, and vanilla.

5. Add flour mixture in 2-3 additions and beat until clumps form.

6. Form one-inch balls with the dough (by hand or with small scooper). Place 1in apart on cookie sheet. Use index finger or 1/2 tsp spoon to create depressions in the middle of each dough ball.

7. Fill each depression with 1/2 or so of the raspberry jam and Chambord mixture.

8. Bake for 15-20 minutes, or until golden brown.