Raspberry Pillows

1 cup butter, softened
2/3 cup granulated sugar
1 large egg, beaten
1 teaspoon grated lemon rind
1 1/2 teaspoons vanilla extract
1/4 teaspoon almond extract
2 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon salt
1/2 cup raspberry preserves (approximate)
Confectioners' sugar, sifted

Beat butter at medium speed of an electric mixer until light and fluffy; gradually add 2/3 cup sugar. Beat well. Add egg, lemon rind and extracts. Mix well.

Combine flour, baking soda and salt; add to creamed mixture. Divide dough in half. Roll each portion of dough between two sheets of wax paper to a 12-inch square. Cover and chill at least 1 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 of the preserves in center of half of the squares. Brush edges of filled squares with water. Place unfilled squares over filled squares; press edges to seal. Cut an "X" on the top of each square. Repeat with remaining dough and preserves.

Place cookies on greased cookie sheets.

Bake at 350 degrees F for 9 to 11 minutes or until edges are lightly browned. Remove from oven and cool on cookie sheets about 5 minutes. Transfer cookies to wire racks and cool completely. Dust with confectioners' sugar.

Makes 64 cookies.