Buttery Jam Thumbprint Cookies

Step 1

In a large mixing bowl combine the butter, granulated sugar and almond extract.

Step 2

Beat at medium speed until evenly combined. Scrape sides of mixing bowl as needed.

Step 3

Reduce the speed to low and gradually add the flour and salt. Mix until a dough is formed. Pull the dough together into a ball, cover with cling wrap and refrigerate the dough for 1 hour.

Step 4

After 1 hour preheat oven to 350oF (180oC). Line a baking sheet with parchment paper. Scoop the dough using a tablespoon scoop. 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.

Step 5

Bake for 15-17 minutes or until edges are lightly browned. Let the cookies stand 1 minute before removing to a cooling rack.

Step 6

Store at room temperature in an airtight container for up to 4 days.