In the large bowl of a stand mixer with the paddle attachment combine the butter, granulated sugar, and ½ teaspoon almond extract at a high speed until the mixture is light and fluffy.

Gradually mix in the flour and combine at a low speed until it forms a dough.

Form dough into 1-inch balls and place the small balls on ungreased cookie sheets about 2 inches apart. Use a 1 inch cookie scoop to make the job easier. Use your thumb or small spoon to make a thumbprint indent in the center of each cookie. Fill the indent with sweet raspberry jam, about a ¼ teaspoon jam per cookie.

Bake at 350F in a preheated oven for about 15 minutes until lightly golden brown. Cool cookies for about 1 minute on the cookie sheet and remove to a wire rack to cool completely.

To make the glaze combine the powdered sugar, almond extracts and milk in a small bowl and mix thoroughly. Drizzle over the cooled cookies and enjoy. Store in an airtight container.