Instructions:

1. In a medium bowl, combine the flour and salt. Whisk and set aside. 
2. In the bowl of a stand mixer fitted with a paddle attachment, cream the butter until light and fluffy, about 2-3 minutes. 
3. Add in sugar slowly and mix well. Add in the vanilla and almond extracts and mix well. Gradually add in the flour mixture and mix until well combined. The dough will be a bit crumbly.
4. Roll the dough into a large ball and wrap in plastic wrap. Place in the refrigerator for at least two hours (or overnight).
5. Once the dough is chilled, preheat your oven to 350°F and prepare a baking sheet with nonstick spray or line with parchment paper.
6. Roll the dough into 2 tablespoon balls and place on a baking sheet. If the dough is too crumbly to roll into balls, add a few drops of water and knead it until it forms a ball.
7. Using your thumb or a small spoon, push down the center of the circle creating a hole in the center, make sure not to go all the way through.
8. Place about 1 teaspoon of raspberry jam in each cookie.
9. Bake for 11-12 minutes or until slightly browned.
10. Allow cookies to cool on a wire rack while you prepare the glaze.
11. Add the powdered sugar, whipping cream and extracts in a small bowl and whisk until combined and smooth. Feel free to add more cream if needed to make a drizzle.
12. Use a spoon to drizzle all over the cookies.
13. Place the cookies in the refrigerator and let them chill for at least 2 hours so the jam and glaze will set. Enjoy!!