Thumbprint Cookies

4 ounces room temperature unsalted butter

½ cup powdered sugar

1 teaspoon vanilla extract

1/2 teaspoon almond extract

Large pinch kosher salt

1 1/2 cups all-purpose flour

½ cup finely ground almonds

¾ cup raspberry or apricot jam

Preheat the oven to 350F

In the bowl of an electric mixer using the paddle attachment, combine butter, sugar, vanilla extract, and salt and mix on medium speed until light and fluffy; about 5 minutes. Remove from the mixer and using a rubber spatula, stir in the flour and ground almonds until completely combined. The dough will look slightly stiff. Using a small ice cream scoop, scoop about 1 tablespoon of dough and make a small round. Place on two parchment-lined sheet trays and press down in the center of the dough using your thumb or index finger to make a large circle. Place about 1 ½ teaspoons of jam in the circle. You want the circle to be filled without overflowing. Place the sheet trays in the oven and bake for about 15 minutes or until the cookies are lightly golden and firm to the touch. Remove from oven and allow to cool completely before serving. Sprinkle with powdered sugar, if desired.