Jam Thumbprint Cookies

Preheat oven to 325 degrees. Have ready two parchment-lined baking sheets.

In an electric mixture fitted with the paddle attachment, beat together butter and ½ cup sugar on medium speed until light and fluffy, about 3 minutes. Add egg yolk, vanilla and almond extract; beat well. Whisk together flour and salt, and add to mixture, beating on low until combined.

Form dough into 1-inch balls, roll in sugar. Make a deep indentation in the center of each ball with your finger. Transfer to prepared baking street.

(Note: have a bowl of ice water ready. When reshaping the thumbprint after the cookie has caked for ten minutes, dip your finger in the ice water for several seconds and dry before reshaping. This will help your finger cool.)

Bake for 10 minutes, remove from the oven, and press down the centers again. Rotate sheets, and put them back in the oven until golden brown, about 8 to 10 minutes more. Remove from the oven, and place on a wire rack to cool slightly. Fill centers with about 1 teaspoon of jam.