1 c. butter, softened
2/3 c. sugar
1 egg, beaten
1 tsp. grated lemon rind
1 1/2 tsp. vanilla extract
2 1/2 c. all-purpose flour
1/4 tsp. baking soda
1/8 tsp. salt
About 1/2 c. raspberry preserves
Sifted powdered sugar

Beat butter at medium speed of an electric mixer; gradually add sugar, beating well. Add egg and lemon rind and extracts; mix well. Combine flour, soda and salt; add to creamed mixture. Divide dough in half. Roll each portion of dough between 2 sheets of wax paper into 12 inch square.

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 raspberry preserves in center, brush edges of squares with water.

Place unfilled squares over filled squares; press edges to seal. Repeat with remaining dough. Place on greased cookie sheet, and bake at 350 degrees for 9 to 11 minutes or until edges are lightly brown. Let cool 4 to 5 minutes and sprinkle with powdered sugar.