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Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Cream butter and sugar: In a large bowl, beat the butter and granulated sugar together until light and fluffy (about 2–3 minutes). Add almond and vanilla extracts; mix to combine.
Add dry ingredients: Gradually add the flour and salt. Mix until a soft dough forms.
Shape the cookies: Roll dough into 1-inch balls. If using chopped almonds, roll the dough balls in them for a nutty crunch.
Thumbprint time: Place the balls 2 inches apart on baking sheets. Use your thumb (or the back of a ½ tsp measuring spoon) to make an indentation in the center of each cookie.
Fill with jam: Spoon a small amount (about 1/2 tsp) of raspberry jam into each indentation.
Bake for 12–14 minutes, or until the edges are just lightly golden.
Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Optional glaze: Whisk powdered sugar, almond extract, and just enough milk to make a drizzling consistency. Drizzle over cooled cookies.
🍪 Tips:
You can use any jam or preserve you like (apricot, cherry, or strawberry work well).
If the thumbprint puffed up during baking, gently re-press the center after baking while still warm.
Store in an airtight container for up to 1 week.
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