Jam Thumbprint Cookies

Instructions

1. Prepare the dough
   In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, about 3 minutes. Add the vanilla extract and almond extract (if using), and mix until combined.
2. Add dry ingredients
   In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined. Be careful not to overmix.
3. Chill the dough
   Cover the dough with plastic wrap and refrigerate for at least 30 minutes. This helps the dough firm up and makes it easier to handle when forming the cookies.
4. Shape the cookies
   Preheat oven to 350°F (175°C) and line baking sheets with parchment paper. Roll the chilled dough into 1-inch balls and place them 2 inches apart on the prepared baking sheets.
5. Create indentations
   Using your thumb or the back of a rounded 1/2 teaspoon measuring spoon, press an indentation into the center of each cookie. If the dough cracks around the edges, gently press it back together.
6. Add the jam
   Fill each indentation with about 1/2 teaspoon of your chosen jam or preserves. Be careful not to overfill, as the jam may bubble and spill over during baking.
7. Bake to perfection
   Bake the cookies for 13-15 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
8. Finish and serve
   Once completely cooled, dust the cookies lightly with powdered sugar if desired. Store in an airtight container at room temperature for up to 5 days, or freeze for longer storage.