Cream together the butter and sugars, then mix in the eggs well.
Mix in the lemon juice, lemon zest, and vanilla.
In another bowl whisk together the flour, salt, and baking soda.
Add the dry to the wet and fold until its just combined.
Mix in the white chocolate chips.
Chill in the fridge about 1-2 hrs.
Then add dallops of the raspberry jam and gently fold a couple times.
Do not overmix unless you want pink cookies.
Scoop and bake at 350 for 9-11 min.
