1. Prepare the Dough

In a large bowl, beat softened butter, granulated sugar, and powdered sugar until light and fluffy.

Add vanilla and almond extracts, mixing until combined.

Gradually add flour and salt, mixing until a soft dough forms.

2. Shape the Cookies

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.

Roll dough into 1-inch balls and place on the prepared sheet.

Using your thumb or the back of a teaspoon, make an indentation in the center of each cookie.

3. Fill and Bake

Fill each indentation with about 1/2 teaspoon of raspberry jam.

Bake for 12–15 minutes, or until edges are lightly golden.

Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.