In a large mixing bowl, cream together 1 cup of butter and ½ cup of granulated sugar until light and fluffy, about 3-5 minutes.

Gradually add 2 cups of all-purpose flour, 1 tsp of cinnamon, ¼ tsp of cloves, and the zest of 1 orange. Mix until a crumbly dough forms.

Transfer the cookie dough onto a floured surface and flatten it into a disk shape. Roll out to ½ inch thickness.

Cut the dough into desired shapes, spacing them about 2 inches apart on an ungreased baking sheet.

Spread a thin layer of raspberry jam on the center of each cookie.

Preheat oven to 350°F (175°C). Bake cookies for 12-15 minutes until edges are golden.

Cool for 5 minutes on the baking sheet before transferring to a wire rack.