Preheat oven to 350° Prepare a cookie sheet with parchment paper or a light pass swipe of butter. Do not use cooking spray.
Cream butter, sugar and almond extract together in a mixer at medium until fluffy about 2 minutes. Scrape down sides of mixing bowl. .
Add salt and flour on medium-low until incorporated and dough comes together.
Scrape down sides again and cover bowl with plastic. Refrigerate for at least an hour and up to 24 hours. Dough can be frozen at this point.
After the time has passed, remove cookies from the fridge and begin rolling dough into 1" balls. Place on cookie sheet about 4 cookies across.
Using your thumb, gently make an indentation into the center of the cookie being careful not to go all the way through to the cookie sheet.
Fill cookies with approximately ¼-1/2 tsp of raspberry jam.
Bake for 8-9 minutes keeping a close eye on the edges. You want the cookie to be light on top.