Start by preheating your oven to 350°F (180°C). This temperature is essential for the perfect bake. Next, let’s gather our ingredients and get started with the dough.

In a mixing bowl, cream together the butter and sugar until it's light and fluffy. This step might take a few minutes, but it's worth it for that wonderful texture.

Gradually add the flour, salt, and almond essence to the creamed mixture. Mix until just combined. You don’t want to overwork the dough, so go easy here. The dough should feel soft and slightly sticky.

Take small portions of dough and roll them into balls. Place them on a baking sheet lined with parchment paper. Flatten each ball gently with your fingers, forming disks.

Using your thumb (or the end of a wooden spoon), make a small indent in the center of each cookie. Fill each indent with about a teaspoon of raspberry preserves. This is where the magic happens!

Pop the baking sheets into the preheated oven. Bake for about 12-15 minutes, or until the edges are lightly golden. Make sure to keep an eye on them.

Once baked, remove them from the oven and let them cool on a wire rack. Meanwhile, prepare the glaze by whisking together confectioners’ sugar, almond essence, vanilla extract, and enough milk to reach a drizzling consistency.

Drizzle the glaze over the cooled cookies, and voilà! You’ve just created something wonderful.