Begin by preheating the oven to 350℉ (175℃). Prepare a jumbo muffin tin by applying a non-stick cooking spray or by greasing and lightly flouring each well. Place the tin aside.

For the crust and topping (which will be utilized in two distinct manners within this recipe), cream together the unsalted butter, granulated sugar, confectioners' sugar, vanilla extract, and almond extract in a mixing bowl for approximately 1-2 minutes.

Gently incorporate the all-purpose flour and kosher salt into the creamed mixture, ensuring the ingredients are just combined. It is important to avoid overmixing; the mixture should retain a slightly crumbly texture.

Transfer roughly ¼ cup of the mixture into each prepared muffin well, pressing it onto the bottom and slightly up the sides to form a shallow cavity. Press the mixture gently to ensure uniformity, taking care to avoid over-packing which may result in a denser crust.

Deposit ½ to 1 tablespoon of seedless raspberry jam into the center of each formed crust.

Distribute an ample tablespoon of the reserved crust/topping mixture atop each filled crust.

Place the muffin tin in the preheated oven and bake for a period of 18-22 minutes, or until the cookies attain a light brown hue.

Upon completion of baking, allow the cookies to fully cool before extracting them from the muffin tin. Employ a knife, if necessary, to facilitate the removal of the cookies from the tin by running it around the perimeter of each cookie.