Mix together the flour, butter, egg yolk, confectioner's sugar, vanilla, pinch of salt and the grated lemon rind to form a dough. Leave the dough in a cool place for an hour.
Out of the dough make small balls and place on a lightly sprayed prepared baking tray. Make a small indentation in the middle of each ball, using your little finger and fill the hole, using a teaspoon, with raspberry jam.
Bake your cookies at 375F (or 200 degrees C) for about 15 minutes.
Leave them to cool and remove to a wire rack.
Melt the chocolate and shortening together. Coat the bottom of each cookie with melted chocolate and leave until firm on waxed paper.