• Preheat your oven to 325°F. Line two baking sheets with parchment paper and set them aside. Using lightly colored baking sheets helps ensure even baking and prevents the bottoms from over-browning.
• In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, powdered sugar, vanilla (or almond extract), and flour. Start the mixer on low speed and blend until the dough looks crumbly. It might not look like traditional dough, but when pressed together in your hand, it should hold its shape.
• Scoop the dough into 1-1.5 inch portions and roll each into a ball. Place them on the prepared baking sheets, spacing them about 2 inches apart.
• Use your thumb or the back of a 1/2 teaspoon measuring spoon to create a small indent in the center of each ball. Fill the indent with about 1/2 teaspoon of raspberry jam, being careful not to overfill to avoid spillage during baking.
• Bake in the preheated oven for 12-14 minutes or until the edges of the cookies are lightly golden. Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Optional Glaze

• Whisk the ingredients for the glaze and drizzle over the top of cooled cookies.