Delicious little shortbread cookie recipe with a hint of sweet jam.
Preheat the oven to 350˚F.
Line a baking sheet with parchment paper.
In a medium bowl, use an electric mixer to cream together butter and sugar until creamy smooth.
Mix in the almond extract.
Mix in flour until dough comes together.
Roll dough into 1 1/2 inch balls, and place on parchment lined cookie sheets.
Make a small indent in the center of each ball, using your thumb and finger,and sort of stretch and flatten the hole to what you see in the photo.
Fill the hole with a spoon of preserves.
Place into the preheated oven and bake for 14-18 minutes or until lightly browned.
Remove from the oven and place onto a cooling rack.
Let cool 5 minute on the cookie sheet, then transfer the cookies onto the cooling rack.
Store cookies in an airtight container.