Prepare a baking sheet with parchment paper and set aside. Do not spray with nonstick spray, or else your cookies will spread when baking.
Combine the flour and salt in a small bowl. Mix the butter until smooth in a bowl of a stand mixer. Add the sugar and mix until well combined.
Add the vanilla extract, almond extract, and egg. Add the flour and mix until just combined.
Take about 1 to 2 tablespoons worth of dough and roll it up in a ball. Place on the prepared baking sheet and lightly press down in the center with your thumb. This will give the indentation needed for the jam. You want the indent to be about a ¼ inch deep. Repeat until all the dough is used. Place in the refrigerator and allow to chill for at least 3 hours.
Preheat oven to 375°F. Place in the oven and bake for 12 to 15 minutes, or until the cookies are golden brown. After the cookies cook, the indent might have lost its form slightly. Use a spoon to re-push the holes. Make sure to do this while the cookies are warm because they will crack if done when cooled.
Add a portion of raspberry jam to fill the hole.
