Raspberry Thumbprint Cookies

In a large bowl, cream together the softened butter and granulated sugar with a hand mixer until light and fluffy.

Add the all-purpose flour, salt, and vanilla extract. Mix on low speed until a crumbly dough forms.

Use a tablespoon-sized cookie scoop to portion the dough into balls. Place them on a silicone mat-lined baking sheet.

Using your thumb or the back of a small spoon, make an indentation in the center of each cookie ball.

Carefully fill each indentation with raspberry jam, being careful not to overfill.

Place the baking sheet in the refrigerator to chill for 2 hours.

Preheat your oven to 350°F. Bake the chilled cookies for 10-14 minutes, or until the edges are lightly golden.

Remove from the oven and let the cookies cool completely on a wire rack.

To make the glaze, whisk together powdered sugar, water, and almond extract in a small bowl until smooth.

Drizzle the glaze over the cooled cookies. You can use a spoon or transfer the glaze to a small plastic bag with the corner snipped off for more control.