Add the vegan butter and sugar to the bowl of your stand mixer and cream them together. Then add in the almond extract and mix in.
Add in the flour and salt and stir in by hand until it forms a thick dough.
Line a baking tray with parchment paper, and break off pieces of the dough, roll into balls and place the balls onto the tray.
Use your thumb to create thumbprints in the balls, the dough may crack along the edges, just use your fingers to try to smooth out the cracks as best you can. Try and get the thumb indents as uniform as possible.
Place the tray with the cookies into the freezer for 15 minutes so that the cookies can firm up before filling the indents with jam.
After 15 minutes bring out the tray, preheat the oven to 350°F (180°C) and fill the thumbprints with raspberry jam.
Bake in the oven for 16 minutes until the edges of the cookies are slightly browned.
Let them cool for at least 30 minutes before glazing.
For the glaze, add the powdered sugar, 1 tablespoon of soy milk and a drop or two of almond extract (just enough to get the flavor but nothing overpowering) to a bowl and mix together into a glaze. Add the extra ¼ tablespoon of soy milk slowly just until you get the right consistency. It needs to be thin enough to drizzle but not so thin that it slides right off the cookies.
Drizzle the glaze over your cooled cookies, or use a piping bag to pipe it on.