Raspberry Orange Cookies

There are an infinite variety of Danish butter cookies. Recipes just for raspberry butter cookies include ones sandwiched, cut into shapes, and rolled in sesame seeds or almond bits. These ones are rolled in sugar and flavored with orange extract, rather than the more typical vanilla or almond. Since they normally depend heavily on butter for flavor, it is important to use a good tasting margarine. (I like Earth Balance Buttery Sticks.) It's not a bad idea to taste the margarine beforehand to make sure it's not too salty and reduce the salt in the recipe if it is. The orange flavor in the cookies is fairly subtle, so I'll probably add some orange zest to the next batch.

2 C dairy free margarine, softened
1/2 C sugar
2 tsp orange extract
4 C all-purpose flour, sifted
1/2 tsp salt
sugar to coat
seedless raspberry preserves

Cream margarine, sugar, and orange extract together. Gradually mix in flour and salt until completely combined. Divide dough into two balls, and wrap each separately in plastic wrap. Place dough balls in the fridge and allow to chill for at least one hour. (Nothing to stop you from only making one ball, but it lets you keep half the dough chilled while working with the other half.)

Preheat oven to 400F. Shape dough into 1" balls, roll in sugar, and place 2" apart on a cookie sheet covered with parchment paper. Flatten slightly, and make an indentation in each ball using thumb. Fill centers with raspberry preserves, being careful not to overfill. Bake 12-14 minutes until edges very slightly brown. Makes 4-5 dozen yummy cookies.