Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large mixing bowl, combine the softened unsalted butter, granulated sugar, and powdered sugar. Cream on medium speed for about 2–3 minutes until light and fluffy.

Mix in the vanilla and almond extracts until fully incorporated, blending for an additional 30 seconds.

In a separate bowl, whisk together all-purpose flour and kosher salt until well blended. Gradually add the dry mixture to the butter mixture, combining slowly until a soft dough forms.

Using a cookie scoop, portion out 1-inch balls of dough and arrange them on the prepared baking sheet, leaving about 2 inches of space between each.

Press a small indentation into the center of each dough ball using your thumb or the back of a spoon.

Fill each indentation with about ½ teaspoon of seedless raspberry jam.

Carefully place the baking sheet in your preheated oven and bake for 12–15 minutes.

Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes.