Ingredients:
1 lb. (2 cups) softened butter. (This is one recipe where you MUST use butter, not margarine. You will not have the same result with margarine.)
1 cup icing (confectioners) sugar
1 tsp. pure vanilla extract
4 cups all-purpose flour
¼ tsp. salt
1 tablespoon of grated orange zest or more to taste
¾ cup of raspberry jam for the center of cookies
Directions:
In the bowl, mix together the butter and icing sugar until they are creamy (you may use an electric mixer or with a hand-held mixer),
Add the vanilla and almond extract, mix to combine.
Sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together.
At this point, you may need to use your hands to squeeze and work the dough together.
Cover the dough and chill for an hour. Chill for at least one hour. (May be chilled overnight)
When ready to bake the cookies, roll the dough into one inch ball and place one inch apart on parchment lined baking sheet.
With the end of a wooden spoon make a indention in the ball and fill with raspberry jam.
Bake in a 325-degree oven for approximately 18-20 minutes or until very lightly browned around the edges.
Remove to cooling rack. Cool completely before storing at room temperature, in an airtight container.