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

In a large bowl, cream together softened butter and granulated sugar until light and fluffy.

Beat in the egg yolk and vanilla extract until well combined.

Gradually stir in the flour and salt until a cohesive dough forms.

Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheet.

Press a thumb or the back of a small measuring spoon into the center of each ball to create an indentation.

Fill half of the centers with 1/2 teaspoon of raspberry jam and the other half with 1/2 teaspoon of apricot preserves.

Bake for 12 to 15 minutes or until the edges are lightly golden.

Allow cookies to cool completely on a wire rack.

Whisk together powdered sugar, milk, and almond extract in a small bowl until smooth.

Drizzle the glaze over the cooled cookies.