Keyword: baked goods, baking, cookie, cookies, fruit, good for groups
Beat the butter for 2-3 minutes on high, then add sugar and extracts and beat for 2-3 minutes more, until creamy and thick. Scrape the sides down as needed.
Add half the flour, mix on low until just combined, then add the other half.
If dough is too sticky to handle, refrigerate for an hour and come back. If it's not, make 1-inch balls and then stick your thumb in the middle, creating a flatter disc with an indentation.
Let these firm up for at least 4 hours, but overnight is best.
Preheat the oven to 375°F. Spread cookies on an ungreased tray with plenty of space between - they will spread a bit. Fill each indentation with raspberry jam - I found that they held between ¼ and ½ tsp each.
Bake for 10-12 minutes until starting to brown on the edges. Let cool on the tray for a few minutes, then remove and let cool completely before serving.