Preheat your oven to 350°F and line two large baking sheets with parchment paper.

In a large mixing bowl (or the bowl of a stand mixer fitted with the paddle attachment), cream together the softened butter, granulated sugar, and almond extract until light and fluffy.

Add the flour and mix until a soft dough comes together. 

Roll the dough into 1.5-inch balls and place them onto the prepared baking sheet, making sure to place them about 2” apart. Use a glass or your palm to flatten the cookie balls to ½” discs. 

Use your thumb or the back of a spoon to make an indentation in the center of each cookie ball. The well should only go about half way through the cookie– make sure not to press all the way through. 

Fill each indentation with about 1 teaspoon of raspberry jam. 

Bake the cookies for 15 minutes, or until the edges are lightly golden.

Remove the cookies from the oven and let them cool on the baking sheet for a few minutes. Then transfer them to a wire rack to cool completely.

Store leftover cookies in an airtight container at room temperature for up to five days.