Easy Orange Raspberry Cookie Cups

Bake the Cookie Cups:

Preheat oven to 350°F. Set aside mini-muffin pan for baking.
In medium bowl, sift together flour, baking soda and salt.
In large bowl, beat sugar and butter until light and fluffy, about 2 minutes. Beat in eggs one at a time, then vanilla and orange zest. Gradually stir in flour mixture until just combined.
Roll dough into 1-inch balls and press into ungreased mini-muffin wells. Bake 8 - 10 minutes until center of dough is puffed up. Remove from oven and press down center of each dough with round spoon. Return to oven and bake 2 minutes more. Spoon raspberry jam evenly into cookie cups. Return to oven for 1 minute. Remove and sprinkle with orange zest.