Cream together your butter substitute, sugar, and almond extract.

Add your flour and mix well.

Cover and chill in your refrigerator for about 1.5 hours.

Remove from fridge and form mixture into about 1-inch balls.

Lay your thumb through the middle of the cookie.

Fill hole with raspberry jam.

Bake at 375 degrees for about 15-20 minutes or until jam begins to bubble.

Dust with powdered sugar if desired.