Buttery Jam Thumbprints (Print Version)

# Ingredients:

01 - 1 cup unsalted butter, slightly softened and sliced.
02 - 1/2-1 cup powdered sugar.
03 - 1 teaspoon vanilla extract.
04 - 1 teaspoon almond extract.
05 - 1/2 teaspoon table salt.
06 - 2 cups all-purpose flour.
07 - 1/2 cup fruit preserves.

# Instructions:

01 - Beat butter and sugar briefly on low speed. Switch to high and beat 2-3 minutes until light and creamy.
02 - Mix in extracts and salt on medium-low for 10 seconds. Scrape bowl as needed.
03 - Gently mix in flour just until combined, about 1 minute. Form dough into a ball, cover, and chill 30-60 minutes.
04 - Heat oven to 325°F. Line baking sheet with parchment or silicone mat.
05 - Roll dough into 1-inch balls. Make a deep well in center of each using wooden spoon or finger.
06 - Fill each well with about 1/2 teaspoon preserves. Chill cookies 5 minutes before baking.
07 - Bake 20-23 minutes until lightly golden and puffy. Cool 5 minutes on pan, then move to rack.
08 - Once fully cooled, dust with powdered sugar.

# Notes:

01 - Butter should be just slightly soft, not melty.
02 - Use thick preserves, not thin jams.
03 - Can omit almond extract and use extra vanilla instead.
04 - Cookies will stay light colored like shortbread.

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