Preheat oven to 350˚F and line 2 baking sheets.
Whisk flour, baking powder, and salt.
Using an electric mixer, cream butter and sugar until fluffy and smooth, about 3 minutes. Add the orange zest, vanilla, almond extract and beat on medium speed until smooth.
Add the dry mixture to the wet one a little at a time and mix another minute or so until well combined.
Make rounded tablespoons of dough and put on the baking sheets. You should be able to fit about 12 on each. Put a dent in the middle of each cookie and spoon the jam into it.
Bake for about 18 minutes until golden brown.
