Step 1

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Step 2

In a medium bowl, whisk together the flour, baking soda, and salt.

Step 3

In a large mixing bowl, cream the butter and sugar until light and fluffy.

Step 4

Beat in the egg, vanilla extract, limoncello, and lemon zest, blending well.

Step 5

Gradually mix the dry ingredients into the wet mixture until a soft dough forms.

Step 6

Roll the dough into a rectangular shape, about 1/4 inch thick, on a floured surface.

Step 7

Spread the raspberry preserves evenly over the dough, leaving a small border.

Step 8

Roll the dough tightly into a log, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Step 9

Slice the chilled dough into 1/4-inch thick rounds and place them on the prepared baking sheet.

Step 10

Sprinkle the tops with sugar and bake for 10-12 minutes, or until the edges are golden.

Step 11

Allow the cookies to cool on the sheet for 5 minutes, then transfer to a wire rack.