• Preheat your oven to 350°F (175°C).
• Line ungreased cookie sheets with parchment paper.

Preparing the Cookie Dough

• In a large bowl, cream together the softened butter and sugar until light and fluffy.
  1 Cup Butter, 2/3 Cup Granulated Sugar
• Mix in the vanilla extract and almond extract until well combined.
  1/2 Teaspoon Vanilla Extract, 1 Teaspoon Almond Extract
• Gradually add the flour, mixing until the cookie dough comes together and forms a ball.
  2 Cups All-Purpose Flour

Forming Thumbprints

• Shape the dough into 1-inch balls and place them on the prepared baking sheets, about 1 inch apart.
• Make an indentation in the center of each dough ball using your thumb or the back of a small spoon.
  1/2 Cup Raspberry Jam

Filling Thumbprints

• Spoon about 1/2 teaspoon of raspberry jam into each indentation. Avoid overfilling to prevent spreading.

Baking

• Optional: Gently press a few sliced almonds around the edges of the filled thumbprints.
  Optional: Sliced almonds for garnish
• Bake in batches in the preheated oven for 12-14 minutes, or until the edges are lightly golden.

Cooling and Serving

• Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Icing the Cookies

• Mix confectioners' sugar, and milk, in a medium bowl until smooth. Drizzle lightly over warm cookies.
  ½ Cup Confectioner’s Sugar, 1 Teaspoon Milk