Follow these simple steps to create your Easy & Moist Raspberry Thumbprint Cookies:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Cream the Butter and Sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and powdered sugar together until light and fluffy.
3. Add the Extracts: Mix in the vanilla extract and almond extract, if using, until fully incorporated.
4. Combine Dry Ingredients: In a separate bowl, whisk together the flour and salt.
5. Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the butter mixture, mixing until a dough forms.
6. Shape the Cookies: Use a tablespoon to scoop out dough and roll it into balls. Place the balls onto the lined baking sheet, spacing them at least 2 inches apart.
7. Create the Thumbprint: Use your thumb or the back of a spoon to make an indentation in the center of each cookie.
8. Fill with Jam: Spoon a small amount of raspberry jam into the center of each thumbprint, ensuring not to overfill.
9. Bake: Place the baking sheet in the preheated oven and bake for 15-20 minutes or until the edges are lightly golden.
10. Cool: Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for 10 minutes. Transfer them to a wire rack to cool completely.

With these straightforward steps, you can create Easy & Moist Raspberry Thumbprint Cookies that are simply irresistible!