• In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened butter, confectioners' sugar, vanilla extract, and almond extract. Beat on medium-high speed until well combined and creamy.
• Scrape the sides of the stand mixer with a rubber spatula and add in the flour and sea salt. Mix well until a thick dough forms. Initially, the dough will appear crumbly. Continue mixing in the mixer on medium speed or medium-high speed until the dough comes together in a cohesive whole.
• Use a ½ tablespoon measuring spoon or a very small cookie scoop to measure out a half of a tablespoon of dough. Roll the dough into a ball then press your thumb into the center to create a divot. Continue shaping the dough into a bowl shape, then transfer to a baking sheet lined with parchment paper. Repeat for the remaining dough.
• Transfer ½ teaspoon of raspberry jam to the center of each cookie dough bowl. Refrigerate the whole baking sheet (or refrigerate on large plates) for at least one hour.
• When you’re ready to bake, preheat the oven to 375 degrees Fahrenheit.
• Bake cookies on the center rack of the preheated oven for 10-11 minutes, until the edges are just barely showing a golden brown hue.
• Remove the cookies from the oven and allow them to cool completely on the cookie sheet before moving the cooled cookies.

Optional Glaze:

• Stir together 1 cup of powdered sugar with 2 tablespoons of water, lemon juice, or milk in a small bowl until creamy and all the lumps of sugar have dissolved. Drizzle the cookies with the glaze and allow the glaze to harden before moving the cookies.
• The glaze is fully optional, but recommended for those who have an unstoppable sweet tooth.