Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.

In a large mixing bowl, cream together softened butter and powdered sugar using a hand mixer until light and fluffy.

Add the almond extract and blend until fully incorporated.

In a separate bowl, whisk together flour and salt. Gradually mix the dry ingredients into the butter mixture until a soft dough forms.

Scoop 1-tablespoon portions of dough and flatten slightly. Place a small spoonful of raspberry jam in the center, then carefully wrap the dough around the jam to form a sealed ball.

Arrange the dough balls on the prepared baking sheet, leaving space between each. Bake for 12-15 minutes, or until lightly golden.

Cool the cookies slightly, then roll them in powdered sugar for their signature “snowy” look. Repeat for a thicker coating if desired.