Thumbprints

Directions

1. 1
   In a large mixer bowl, beat butter and brown sugar until light and fluffy.
2. 2
   Beat in flour, almond extract and salt until well combined.
3. 3
   Shape into 1-inch balls.
4. 4
   Place balls 1 1/2 inches apart on lightly greased cookie sheet.
5. 5
   Flatten slightly, then indent centers with thumb.
6. 6
   Fill with 1/4 teaspoon of preserves.
7. 7
   Bake at 350° for 10 minutes or until edges are firm.
8. 8
   Cool on wire rack. Makes about 40 cookies.