13.0°

1 cup (2 sticks) unsalted butter, softened

2/3 cup granulated sugar

1/4 teaspoon salt

1/2 teaspoon almond extract*

2 cups all-purpose flour, sifted

1/2 cup cherry, plum, raspberry or apricot preserves, jam or conserves

Glaze (optional)

1 cup confectioners' sugar

1 tablespoon water, more or less to desired consistency

1/4-1/2 teaspoon almond extract

Beat butter, sugar, salt and extract in the mixing bowl of an electric mixer, on medium speed, until creamy, about 3 minutes, scraping bowl a few times during mixing. Lower speed and add flour, scraping bowl several times, until dough forms. Cover bowl with plastic wrap and refrigerate for 1 hour. Shape dough into high, 1-inch balls and place 2-inches apart on an ungreased, parchment paper-lined cookie sheet. (Cookies will spread slightly.) Using a thimble, or your thumb, make a deep indentation into the center of each ball. (Do not press down too hard or cookies will crack. A small crack in the cookie is acceptable.) Fill indentation with about 1/4 -1/2 teaspoon of jam. Bake in a preheated 350 degree oven for 15 to 18 minutes, or until light brown. (After 10 minutes, rotate pans for even browning.) Let cookies stand on cookie sheet for a minute or two before removing to wire rack to cool completely. If using glaze, whisk together sugar, water and extract until smooth and desired consistency is reached. With a fork, drizzle glaze over cooled cookies. Makes about 3 dozen.