Prepare classic sugar cookie dough with these changes: Beat in lemon zest and lemon extract when adding egg. Reduce vanilla extract to 1/2 teaspoon. Refrigerate for 2 hours. Coat bottom of a 9-1/2-inch removable-bottom tart pan with nonstick cooking spray; press dough onto it. Score into 16 pie-shaped wedges, without cutting completely through dough. Bake at 350 degree F for 15 minutes. Make random holes partway into dough using the end of a wood spoon. Pipe in seedless raspberry preserves and/or lemon curd. Bake an additional 15 minutes. Cool. Remove side; slice into 16 wedges along score marks.