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Add the butter and sugar to a large bowl and beat them together for 2 to 3 minutes until creamy. Scrape the bottom and sides of the bowl down as needed.
Add the almond extract and mix it into the dough until combined.
Add the flour and salt to the dough and mix it together just until combined. Mix with your hands if needed to mix in the last bits of the flour.
Scoop the cookie dough into 1 TBS sized portions and roll them into balls. Place the cookie dough balls onto a lined cookie sheet, 2 inches apart. Indent the center of the cookies with your finger, or use the bottom of a round ½ tsp measuring spoon to press into the cookie. Place the pans in the fridge to chill for 1 hour.
Fill the cookies carefully with raspberry jam, just to the top of the cookie. Place the pan back in the fridge for 10 minutes.
Preheat the oven to 350 Fahrenheit. Bake the cookies for 10 to 12 minutes, or until the bottoms are lightly browned, and the tops are no longer shiny.
Remove the cookies from the oven, and let them cool on the cookie sheet for about 5 minutes, then transfer them to a cooling rack to cool completely.
Add the glaze ingredients to a small bowl and whisk them together.
Transfer the glaze into a small ziplock bag and snip the corner off. Drizzle the icing over the top of the cookies, as desired.