Creating Raspberry Thumbprint Cookies is straightforward. Follow these simple steps:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Add Extracts: Mix in the vanilla extract and almond extract until well combined.
4. Combine Dry Ingredients: In another bowl, whisk together the all-purpose flour and salt.
5. Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until a dough forms.
6. Shape the Cookies: Using your hands, roll the dough into 1-inch balls and place them on the prepared baking sheet.
7. Create Thumbprints: Use your thumb (or the back of a spoon) to make an indentation in the center of each ball.
8. Fill with Jam: Carefully fill each thumbprint with raspberry jam, ensuring not to overfill.
9. Bake: Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
10. Cool: Remove from the oven and let the cookies cool on the baking sheet for about 10 minutes before transferring to a wire rack.
11. Dust with Powdered Sugar (Optional): If desired, dust the cooled cookies with powdered sugar for an elegant touch.

Once you’ve followed these steps, you’ll have a batch of delicious Raspberry Thumbprint Cookies ready to enjoy!