Ingredients

1 cup unsalted butter (softened)
1/2 cup granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon almond extract (optional)
2 1/8 cups all purpose flour
1/2 teaspoon salt
1/4 cup fruit jam

Directions

Line two baking sheets with silicone baking mats or parchment paper. Set aside.

Place the butter, granulated sugar, vanilla extract, and almond extract in a medium mixing bowl. Use a hand mixer to beat on medium speed until the mixture is pale and well combined, about 1 minute.

Add the flour and salt to the bowl and beat on low speed, scraping the sides of the bowl with a rubber spatula as needed, until a smooth dough forms.

Divide the cookie dough into 20 balls, using roughly 1 tablespoon of dough for each, and arrange them spaced 1 1/2 inches apart on the baking sheets. Use your thumb to press a 1/4-inch-deep indent in the center of each cookie. Spoon 1/2 teaspoon of jam into each indent.

Preheat the oven to 350°F.

Transfer the cookie sheets to the freezer for 10-15 minutes while the oven preheats.

Remove the cookies from the freezer and transfer to the prepared baking sheets. Bake on middle rack of oven until puffy and golden brown at the edges, 14-16 minutes.

Check to see that cookies are done. Remove from oven or add time as needed.

Allow the cookies to rest on the sheets for 5-10 minutes, then transfer to a wire rack to cool completely before serving.