Preheat your oven to 350 degrees F (175 degrees C). Grease a jumbo muffin tin with butter and flour, or use non-stick cooking spray.

In a large mixing bowl, beat the softened butter, granulated sugar, and powdered sugar together with a mixer until light and fluffy, about 1-2 minutes.

Mix in the vanilla extract and almond extract until well combined.

Gradually add the flour and kosher salt, mixing just until combined. The dough should be crumbly but hold together when pressed.

Scoop about 1/4 cup of dough into each well of the muffin tin. Press the dough evenly into the bottom and slightly up the sides.

Spoon about 1/2 to 1 tablespoon of raspberry jam into the well of each cookie.

Sprinkle a heaping tablespoon of the remaining dough over the jam.

Bake for 18-22 minutes, or until the edges are lightly golden and the tops are set.

Let the cookies cool completely in the pan before removing.

Run a knife around the edges to help release them from the muffin tin. Serve as is or dust with powdered sugar.