1. Preheat the oven to 350°F (175°C).
2. In a medium bowl, beat the softened butter and white sugar until creamy. Mix in ½ teaspoon of almond extract. Gradually add the flour and mix until a dough forms.
3. Roll the dough into 1 ½-inch balls and place them on ungreased cookie sheets, spacing them about 2 inches apart. Use your thumb to create a dent in the center of each ball and fill with raspberry jam.
4. Bake in the preheated oven for 14 to 18 minutes, or until the edges are lightly browned. Allow to cool on the cookie sheet for a few minutes.
5. In a separate bowl, mix the confectioners’ sugar, milk, and remaining almond extract until smooth. Drizzle over the warm cookies.
6. Enjoy your delicious cookies!

PREP TIME & NUTRITION:
Prep Time: 30 mins, Servings: 36, Calories: 104, Net Carbs: 14g, Fats: 5g, Protein: 1g