Buttery Jam Thumbprint Cookies

Directions

1. 1
   In a large mixing bowl combine the butter, granulated sugar and almond extract.
2. 2
   Beat at medium speed until evenly combined. Scrape sides of mixing bowl as needed.
3. 3
   Reduce the speed to low and gradually add the flour and salt.
4. 4
   Mix until a dough is formed. Pull the dough together into a ball, cover with cling wrap and refrigerate the dough for 1 hour.
5. 5
   After 1 hour preheat oven to 350oF (180oC). Line a baking sheet with parchment paper. Scoop the dough using a tablespoon scoop.
6. 6
   Place 2 inches apart on the prepared pan. Make an indentation in the center of each cookie with your thumb (The edges of the dough may crack slightly). Fill each with ¼ teaspoon jam.
7. 7
   Bake for 15-17 minutes or until edges are lightly browned.
8. 8
   Let the cookies stand 1 minute before removing to a cooling rack.
9. 9
   Store at room temperature in an airtight container for up to 4 days.