Cherry Thumbprint Cookies

• 1 cup unsalted butter, at room temperature
• 2/3 cup granulated sugar
• 1 tsp vanilla extract
• 1/4 tsp almond extract
• 2 cup plus 2 tablespoons all purpose flour
• 1/4 tsp salt
• 1/2 cup cherry preserves or jam
• 4 white chocolate, not chips chopped
• 4 semi sweet chocolate, chopped or chips can be used

1. Preheat oven to 350.
2. Line baking sheets with parchment paper
3. Combine flour and salt in a bowl, set aside
4. In another bowl beat butter and sugar until light and fluffy, add vanilla and almond extract and beat in
5. Add flour and salt mixture and stir until b L emded
6. Cover and refigerate until dough is firm, at least 2 hours.
7. Then roll into 1 inch balls, place on prepared pans
8. Make a indentation with a wooden spoon handle or a thumb,if it cracks just smooth it over , place some cherry jam in each indentation.
9. Keep dough cool.
10. If it warms during batches chill it don't work with warm sticky dough
11. Bake for 13 to 15 minutes until slightly golden.
12. Cool in pans 5 minutes then transfer to racks to cool completely before glazing
13. GLAZE COOKIES
14. Melt semisweet chocolate, just until smooth.
15. Drizzle over cooled cookies
16. Melt white chocolate just until smooth, .
17. Drizzle over cookies.
18. Let cookies sit about 30 minutes to set choclate up.

unsalted butter, granulated sugar, vanilla, almond, flour, salt, cherry preserves, white chocolate, sweet chocolate

Taken from cookpad.com/us/recipes/361981-cherry-thumbprint-cookies (may not work)