Jam Shortbread Thumbprints

• 1 cup unsalted butter softened
• 1/2 cup granulated sugar 100g per 1/2 cup
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract optional
• 2 1/8 cups all purpose flour
• 1/2 teaspoon salt
• 1/4 cup fruit jam

1. Line two baking sheets with silicone baking mats or parchment paper. Set aside.
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. 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. 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. Preheat the oven to 350u0b0F.
6. Transfer the cookie sheets to the freezer for 10-15 minutes while the oven preheats.
7. Bake the cookies for 14-16 minutes on the middle rack of oven, until puffy and golden brown at the edges.
8. Check to see that cookies are done. Remove from oven or add time as needed.
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.

butter, sugar, vanilla, almond, flour, salt, fruit jam

Taken from www.yummly.com/recipe/Jam-Shortbread-Thumbprints-2684109 (may not work)