Creating Raspberry Almond Cookies is straightforward when you follow these simple steps:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Mix Wet Ingredients: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until fluffy.
3. Add Eggs and Flavorings: Beat in the eggs one at a time, then stir in the vanilla extract and optional almond extract.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
5. Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
6. Fold in Raspberries and Almonds: Gently fold in the chopped raspberries and slivered almonds, being careful not to mash the berries.
7. Scoop the Dough: Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake: Place the baking sheets in the preheated oven and bake for 12-15 minutes or until the edges are golden.
9. Cool: Remove the cookies from the oven and let them cool on the baking sheets for about 10 minutes before transferring to wire racks to cool completely.
10. Dust with Powdered Sugar: If desired, lightly dust the cookies with powdered sugar before serving for added sweetness and presentation.

With these simple instructions, you’ll be well on your way to making incredible Raspberry Almond Cookies!