Using a hand or stand mixer, beat the softened butter and granulated sugar on medium/high speed until smooth and creamy. Add the almond extract and mix again.

Add the flour and salt. Mix on low speed until all ingredients are incorporated.

Lightly knead the dough by hand until it forms a ball. Cover with plastic wrap and refrigerate for 2 hours.

Preheat the oven to 350°F and line a baking sheet with parchment paper.

Slice the cold dough into smaller pieces and knead in hands to achieve a 'clay' texture. Shape the dough into 1 ½-inch balls and create a depression in the center with a finger.

Fill each depression with raspberry jam and refrigerate the shaped cookies for 15-20 minutes.

Bake at 350°F for 12-15 minutes or until the edges are lightly brown. Let cookies cool on the baking sheet for 10 minutes before transferring to a wire rack.