Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
1/2 cup unsalted butter, 1/4 cup granulated sugar, 1/4 cup packed light brown sugar
Beat in the vanilla extract, almond extract, and egg until well combined.
1 teaspoon vanilla extract, 1/4 teaspoon almond extract, 1 large egg
In a separate bowl, whisk together the flour and salt.
1 1/2 cups all-purpose flour, 1/4 teaspoon salt
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
1 1/2 cups all-purpose flour, 1/4 teaspoon salt, 1/2 cup unsalted butter, 1/4 cup granulated sugar, 1/4 cup packed light brown sugar, 1 teaspoon vanilla extract, 1/4 teaspoon almond extract, 1 large egg
Roll the dough into 1-inch balls.
Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart.
Use your thumb (or the back of a small spoon) to make an indentation in the center of each cookie.
Fill each indentation with about 1/2 teaspoon of your favorite jam.
1/2 cup your favorite jam
Bake for 10-12 minutes, or until the edges are lightly golden brown.
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Serve and Enjoy Heart Jam Thumbprint Cookies.
