Cream the butter in a mixing bowl until pale and creamy, about 1 minute.

Mix in sugar, vanilla extract, and almond extract until well combined, then gradually sift in flour and salt until a soft dough forms.

Shape the dough into 1-tablespoon-sized balls and create an indentation in each ball.

Chill the shaped dough for at least 3 hours, or overnight.

Preheat the oven to 350°F (175°C).

Fill each indentation with about ½ teaspoon of raspberry jam.

Bake for 14-15 minutes or until edges are lightly golden.

Cool on the rack for 5 minutes, then transfer to cool completely.

Prepare glaze by mixing powdered sugar with milk until smooth, then pipe over the cookies.