Beat the softened butter on high speed with a handheld or stand mixer fitted with a paddle attachment until creamy, approximately one minute.

Switch the mixer to medium speed and gradually add in the granulated sugar, vanilla extract, and almond extract. Scrape down the sides of the bowl as needed for uniform mixing.

Incorporate salt and flour, mixing on low speed until a very soft dough forms. If the dough feels too sticky for rolling, add an additional tablespoon of flour to achieve the right consistency.

Line a baking sheet or plate with a silicone baking mat or parchment paper.

Scoop about a tablespoon of dough and roll it into a ball. Place each ball on the prepared sheet and gently press your thumb into the center, creating an indentation.

Transfer the baking sheet with your thumbprint cookies into the refrigerator, allowing them to chill until firm, which should take at least three hours.

Preheat your oven to 350°F (177°C) and prepare two additional baking sheets with parchment paper or silicone mats.

Fill each thumbprint with approximately half a teaspoon of raspberry jam.

Bake the cookies for 13-15 minutes, or until the edges are lightly browned.

Let the cookies cool on the baking sheet for about five minutes, then carefully transfer them to a wire rack to cool completely for at least 30 minutes before glazing.

For the glaze, whisk together the confectioners’ sugar and cream or milk until smooth. Adjust the consistency if it’s too thick with more liquid, or thicken with more confectioners’ sugar.

Drizzle the glaze over the cooled cookies and allow to set within a couple of hours.