Beat the softened butter with the granulated sugar and 1/2 teaspoon almond extract at medium speed, scraping the bowl regularly. Look for an evenly creamy mixture without unmixed butter clinging to the sides.

Work in the flour and salt at low speed, scraping down the bowl as needed and continuing until the mixture gathers together. The initial loose crumbs should become a cohesive, smooth ball as the butter binds the flour.

Cover the dough and refrigerate it for at least 1 hour, allowing it to become firm before shaping. Properly chilled dough feels firm rather than sticky or greasy under your fingers.

Set the oven to 350°F once the dough has chilled. A fully heated oven helps the cold cookies begin baking promptly instead of softening slowly on the sheet.

Roll the dough into 1-inch balls and arrange them 2 inches apart on ungreased cookie sheets, returning unused dough to the refrigerator between batches. Each ball should have a smooth surface, with enough space around it for modest spreading.

Press your thumb gently into each center, spoon about 1/4 teaspoon raspberry jam into each hollow, and refrigerate prepared sheets while they wait for oven space. Small cracks around the rim are normal, but the jam should sit within the indentation rather than mound over it.

Bake for 9 to 11 minutes, leave the cookies on their sheets for 2 minutes, then transfer them to a cooling rack and let them cool completely. Lightly browned bottom edges and mostly pale tops signal doneness, while the brief sheet rest lets the fragile cookies firm enough to move.

Whisk the powdered sugar, 2 to 3 teaspoons water, and 1 1/2 teaspoons almond extract in a bowl until smooth, then drizzle over the completely cooled cookies. The glaze should fall in narrow ribbons and remain visible on the surface rather than melt into warm shortbread.