In the bowl of a stand mixer fitted with the paddle attachment, whisk together flour, granulated sugar, and salt by hand. With mixer on low speed, add butter, beating until mixture is crumbly, about 3 minutes. Beat in egg, egg yolk, and orange zest. Increase mixer speed to medium-low, and beat until a dough starts to form. Flatten dough into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour.
Preheat oven to 350°. Line 2 baking pans with parchment paper.
Cut dough in half. On a lightly floured surface, roll one half of dough to ⅛-inch thickness. Using a 2-inch round cutter, cut dough, and place 1 inch apart on prepared pans. Using a 1¼-inch star-shaped cutter, cut centers from half of cookies. Repeat with remaining half of dough.
Bake cookies until the surfaces are set and edges are lightly golden brown, 10 to 13 minutes. Let cool on pans for 5 minutes. Remove from pans, and let cool completely on a wire rack.
To bake the small star-shaped centers, place on a lined baking sheet, and bake until lightly golden, about 10 minutes.
Spread 1 teaspoon raspberry jam on the flat side of each whole cookie. Place cutout cookies, flat side down, on top of jam. Dust all cookies lightly with confectioners’ sugar. Store in an airtight container for up to 1 week.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/star-linzer-cookies/