Thumbprint Cookies

1: Using a handheld mixer, in a large bowl, beat the butter and sugar on high until creamy, around 1 minute.

2: Lower the speed to medium and add the almond extract, vanilla extract, and salt, beat and scrape down the sides.

3: Add the flour, switch the mixer onto low and mix until a soft dough is formed.

4: Shape the cookies into small balls, and place on a parchment lined baking sheet.

5: Place the baking sheet in the freezer while you get started on the jam.

6: Place all the jam ingredients in a small pot, bring to a boil and lower to a simmer.

7: Cook until thickened naturally, should take 10-15 minutes.

8: Preheat your oven to 350F.

9: Using the back of a spoon or your thumb, push into the centre of each cookie.

10: Fill each cookie with 1/2 tsp of jam.

11: Bake for 13-15 minutes, or until very lightly browned on the edges.

12: Let cool, dig in and enjoy!