Begin by preheating your oven to 350°F. While it's warming up, lightly grease a 12-count muffin pan or line it with paper liners for easy removal.

In a mixing bowl, combine the softened butter, granulated sugar, powdered sugar, vanilla extract, and almond extract. Beat until the mixture is smooth and creamy. Gradually add in the flour and salt, mixing until the dough is crumbly yet holds together when pressed.

Take about 2 tablespoons of the dough and press it into the base of each muffin cup, ensuring you create a small well in the center. Reserve approximately 1 cup of the dough for the topping.

Spoon about 2 teaspoons of raspberry jam into the center of each cookie base, ensuring you don't overfill.

Crumble the reserved dough over the jam layer of each cookie.

Place the muffin pan in the oven and bake for about 20-22 minutes, or until the edges of the cookies turn a light golden brown.

Once baked, remove the cookies from the oven and let them cool in the muffin pan for about 10 minutes. Transfer them to a wire rack to cool completely.

For an added touch of sweetness and elegance, dust the cooled cookies with powdered sugar.