Cream the butter with the sugar; add the egg yolks and lemon juice. Beat until fluffy. Add the ground almonds and blend. Add the flour gradually, blending thoroughly and adding the last of it by hand,kneading lightly until smooth. Cover dough with saran wrap and refrigerate for 1 hour min'm.

Grease a baking sheet and set oven at 325F.

With a teaspoon, take enough dough to make a 1"+ ball and roll into a ball. Make a cup in the center of the cookie with the end of a small wooden spoon handle. Repeat, placing cookies 1" apart on the greased cookie sheet. Put 1/4 to 1/2 tsp. raspberry jelly in each cup. Bake for 15 minutes;reduce heat to 300F and continue baking for another 5 minutes or until slightly browned at edges. Cool on cooky sheet for 3 minutes. Remove to cooling racks. When completely cool, store in an air tight container.

Makes about 5 1/2 dozen cookies.