1. Preheat oven to 350 degrees.

For the Cookies

1. Mix flour and baking powder together in a medium bowl and set aside.
2. Add the sugar, egg, butter, vanilla and almond extract to a large mixing bowl. Mix ingredients together with an electric mixer or by hand, until well combined.
3. Add 1/2 of the flour and mix just to partially incorporate the flour. Add the buttermilk and mix to combine. Add the second half of the flour and mix just to incorporate.
4. Roll cookie dough out on a floured surface to about 1/4″ in thickness. Cut with a heart cookie cutter, that’s approximately 3″ across the top and place on ungreased cookie sheets.

For the Filling

1. Using a tablespoon measuring spoon, make an indentation in the center of each cookie. Fill the indentation with one teaspoon of Raspberry preserves.
2. Bake for approximately 13-15 minutes until cookies are golden brown on bottom and just lightly browned on top. Transfer to a wire rack to cool.

For the Glaze

1. Whisk together the powdered sugar, almond extract and milk in a measuring cup. Pour glaze into a small bottle with a tip, or snip the end off of a small bag, or use a cake decorating bag. Drizzle the glaze back and forth over each cookie. Allow glaze to set up on cookies the before storing.
2. Store in an airtight container with wax paper between layers.