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Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or leave ungreased for crisper edges.
Beat butter and sugar until fluffy. Add ½ tsp almond extract. Mix in flour until soft dough forms.
Roll dough into 1½-inch balls, press the center with thumb, and fill with raspberry jam.
Bake 14–18 minutes until edges are lightly golden. Cool 5 minutes on the sheet before transferring.
Whisk confectioners’ sugar, milk, and remaining almond extract into a glaze. Drizzle over warm cookies and let set.