In a large bowl, mix together butter and sugar until light and creamy. Add almond extract.
In a medium bowl, whisk together flour and salt. Add dry ingredients to wet ingredients.
Chill in fridge for 1 hour.
Shape into small 1 inch balls. Press thumb in the center to form a well. Fill the well with raspberry preserves.
Bake at 325 °F for 9 minutes until light golden brown around the edges and jam starts to bubble.
Once cooled, slowly melt white chocolate in microwave (in 30 second intervals, stirring in between). Pour white chocolate into piping bag and decorate with a zig zag motion. Add as much white chocolate as you like!
