Step 1: Make the Dough
In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy, about 2–3 minutes. Add the vanilla extract and almond extract, and mix to combine.

Step 2: Add the Dry Ingredients
Sift in the flour and salt. Mix until the dough just comes together — it might look a little crumbly at first, but don’t overmix. Use your hands if necessary to form a smooth dough.

Step 3: Swirl in the Raspberry
Flatten the dough slightly and add spoonfuls of raspberry jam on top. Gently fold the dough over itself 2–3 times to create a marbled swirl — you don’t want to mix it in fully or it’ll turn pink. Less mixing = better swirls.

Step 4: Chill the Dough
Shape the dough into a log about 2 inches in diameter, wrap it in plastic wrap, and refrigerate for at least 1 hour (or up to 24 hours). Chilling is key to making clean, easy slices and keeping the cookies from spreading.

Step 5: Slice and Bake
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Unwrap the chilled dough and slice it into 1/4-inch thick rounds. Place them an inch apart on the baking sheet.

Step 6: Bake to Perfection
Bake for 10–12 minutes or until the edges are just turning golden. Don’t overbake — they should stay pale with only a hint of browning.

Step 7: Cool and Enjoy
Let the cookies cool on the sheet for 5 minutes before transferring to a wire rack to cool completely. They’ll firm up as they cool.