Jam Shortbread Thumbprints

Directions

1. 1
   Line two baking sheets with silicone baking mats or parchment paper. Set aside.
2. 2
   Place the butter, granulated sugar, vanilla extract and almond extract into a mixing bowl. Use a hand mixer to beat on medium speed for 1 minute, or until the mixture is pale and well-combined.
3. 3
   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.
4. 4
   Divide the cookie dough into 20 balls using roughly 1 Tbsp. 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 into the center of each cookie. Spoon 1/2 tsp. of jam into each indent.
5. 5
   Preheat the oven to 350°F.
6. 6
   Transfer the cookie sheets to the freezer for 10-15 minutes while the oven preheats.
7. 7
   Bake the cookies for 14-16 minutes on the middle rack of oven, until puffy and golden brown at the edges.
8. 8
   Check to see that cookies are done. Remove from oven or add time as needed.
9. 9
   Allow the cookies to rest on the sheets for 5-10 minutes, then transfer them to a wire rack to cool completely before serving.