Preheat oven to 350°F . Line 1 extra large baking sheet (or 2 medium) with parchment paper. Set aside.

In a medium bowl, whisk flour and salt together to combine well.

Add the softened vegan butter to the bowl of a Stand Mixer and Beat on medium until creamy for 30 seconds.

Add the sugar and beat on medium until incorporated (about 30-60 seconds). Scrape down sides as needed. Now add the vanilla and almond extract and mix on medium until combined (about 30 seconds).

Turn to low speed and gradually add the flour and mix until just combined and dough starts to form (about 30-60 seconds). Don’t over mix. Scrape down sides as needed. Now add the 2 tablespoons of soy milk and mix on low to combine.

Using a half-tablespoon measuring spoon, scoop the dough and roll into smooth balls. Then place them on your baking sheet about 1 ½ inches apart

Make the indentations by using the back of a ¼ teaspoon. Press down gently about ½ way in.

Using a small spoon (or piping bag), fill each cookie with Raspberry Jam.

Bake in the oven until barely lightly golden about 13-15 minutes- it should be lightly golden. Remove from oven and let cool on baking sheet for 5-10 minutes before transferring them to a cooling rack for another 10 minutes. Dust with powdered sugar if desired.