1 cup butter or margarine, softened
2/3 cup granulated sugar
1 egg, beaten
1 teaspoon grated lemon rind
1/4 teaspoon almond extract
2 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon salt
About 1/2 cup raspberry preserves
Sifted confectioners' sugar
Beat butter at medium speed of an electric mixer; gradually add sugar, beating well. Add egg, lemon rind, and extracts; mix well.
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Combine flour, baking soda, and salt; add to creamed mixture. Divide dough in half. Roll each portion of dough between 2 sheets of wax paper to a 12-inch square. Chill at least one hour.
Remove one portion of dough from refrigerator; remove top piece of wax paper, and cut dough into 1 1/2-inch squares. Place 1/4 teaspoon raspberry preserves in center of half of squares; brush edges of filled squares with water. Place unfilled squares over filled squares; press edges to seal. Cut an X on top of each. Repeat with remaining dough and preserves. Place cookies on greased cookie sheets, and bake at 350 degrees F for 9 to 11 minutes or until edges are lightly browned. Remove from oven, and cool on baking sheets 4 to 5 minutes. Transfer cookies to wire racks, and cool completely. Sprinkle with confectioners' sugar.
Makes 4 dozen.
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