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
Remove from oven and cool on cookie sheets
about 5 minutes.
Transfer cookies to wire racks and cool completely.