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

In a medium bowl, cream together the softened butter and granulated sugar until smooth. Mix in 1/2 teaspoon almond extract and the egg yolk.

Gradually add the all-purpose flour and mix until the dough comes together.

Chill the dough for 15-30 minutes.

Roll the dough into 1 ½ inch balls and place them on the prepared baking sheet. Using a spoon, make a small impression in the center of each ball.

Fill each impression with raspberry jam.

Bake for 14-18 minutes, or until the edges are lightly browned.

While the cookies are baking, prepare the glaze. In a medium bowl, whisk together the confectioners' sugar, 3/4 teaspoon almond extract (if using), and milk until smooth.

Drizzle the glaze over the warm cookies.

Let the cookies cool completely before serving.