Preparation Steps

• Preheat oven to 375°F (190°C).
• In a large bowl, cream together the softened butter and powdered sugar until light and fluffy. Beat in the almond extract.
• In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
• Roll the dough into 1-inch balls. Place them on a baking sheet lined with parchment paper. Use your thumb or a small spoon to make an indentation in the center of each ball.
• Fill each indentation with about 0.25 teaspoon of raspberry jam.
• Bake for 10-12 minutes, or until the edges are lightly golden. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
• Once cooled, generously roll the cookies in powdered sugar.