Preheat oven to 375 degrees. Gather all your equipment and ingredients so that you have everything close at hand on the counter or table.
In a large mixing bowl, cream together butter, sugar, and salt until well blended. Add egg and extracts, and mix until combined.
Mix in flour until a nice, soft dough forms.
Fill cookie press cylinder with dough and press cookies out onto an ungreased cookie sheet, spaced about 2 inches apart.
Decorate the Cookies
Fill a decorating press or a squeeze bottle with the raspberry jam and dot cookies in the center with jam.
Bake in preheated oven for 7-8 minutes until cookies turn golden brown along the edges. Remove from oven and cool on wire racks.
Prepare the Chocolate
In a medium microwave-safe bowl, melt chocolate chips in microwave in 45 second increments until silky smooth.
Using a decorating knife, glaze the bottom of cookies with the melted chocolate and allow to dry upside down on wire racks. Store in refrigerator. Makes 30-36 cookies.
Notes
*Unless otherwise indicated, all butter used on this recipe site is salted.