In a large bowl or stand mixer, beat the softened butter and granulated sugar until fluffy, for at least 2-3 minutes. Remember to scrape down the sides and bottom of the bowl.

Add 1 teaspoon of almond extract and the kosher salt. Beat well to combine.

Gradually add the all-purpose flour. Beat until the mixture forms a stiff ball of dough. Stop beating as soon as the dough comes together to avoid a tough texture.

Cover the dough and chill in the refrigerator for at least 2 hours, or preferably 4 hours. You can chill it for up to 48 hours. If chilling longer, place it in a ziplock bag and freeze.

When ready to bake, remove the dough from the fridge and let it soften on the counter for 10-20 minutes. Line 2 baking sheets with parchment paper or a silicone baking mat.

Once the dough has softened slightly, preheat your oven to 350 degrees F (175 C).

Shape the dough into balls, each about 1 tablespoon (slightly larger than a 1-inch ball). Place them on the prepared baking sheets, leaving about 1 inch of space between each cookie.

Use a round object, such as the handle of a wooden spoon or a clean chapstick tube, to press a well into the center of each cookie ball. Press about halfway down, being careful not to go all the way through, which would cause the jam to seep out.

If the edges of your cookies crack significantly, allow the dough to warm up for another 10 minutes. Minor cracks can be gently patched with your finger.

Scoop the seedless raspberry jam into a small bowl and stir it well to remove any lumps.

Using a small spoon, carefully fill each cookie well with about 0.25 to 0.5 teaspoon of jam. Fill only to the top of the well, avoiding spillage over the sides.

Optionally, chill the filled cookies in the fridge for 15 minutes before baking. Cold dough helps maintain the cookie's shape.

Bake for about 12-14 minutes at 350 degrees F (175 C). Remove the cookies from the oven when the edges just begin to turn golden (around 14 minutes), or even slightly before browning. The cookies should not be shiny, and the jam should be bubbling.

Let the cookies set on the baking sheet for about 10 minutes, then transfer them to a wire rack to cool completely.

In a small bowl, whisk together the powdered sugar, 1.25 teaspoons almond extract, and 2 teaspoons of milk. Add the extra 1 teaspoon of milk if the glaze seems too thick. If it becomes too thin, add a small amount of powdered sugar.

Drizzle the glaze over the cooled cookies and allow it to set completely before serving.