• In a medium bowl cream butter for about about one minute. Add sugar and mix sell on medium setting.
  1 cup unsalted butter, ⅔ cup sugar
• Add vanilla, almond extract, sugar, salt and mix on medium setting.
  1 tbsp vanilla extract, ½ tsp almond extract
• Add salt. Add flour a little at a time mixing with a paddle attachment on low speed until it reaches the consistency of a dough.
  2 cups all purpose flour, ¼ tsp salt
• If the dough is too sticky to roll or wet add a little bit more flour.
• Prepare 2 baking sheets by lining it with parchment paper. Using a scoop, I used a 1½ tbsp scoop, scoop out the dough and place it on the baking sheet. Leave about 2 inches all around.
• Go back and take each piece of dough and roll it into a ball and return it to the baking sheet. Repeat until you have rolled all the cookies. Take your thumb and press an indentation into the cookie. The cookie may crack, but just smooth out the crack with your finger to join the dough together again.
• Add jam to the center of the cookie, about ½ tsp or so. You can do this either before or after baking. Doing it before dries out the jam a little bit.
  ½ cup cherry jam
• Bake for about 15 minutes until just lightly golden on the edges. Remove them from the oven and let cool on baking sheet for about 1 hour.

Icing (Optional)

• Place confectioner's sugar in a small bowl and add the almond extract. Then add a tiny bit of milk (½ tsp) at a time and mix until you get a thick paste like consistency. If you add too much milk, just add more confectioner's sugar to thicken up again.
  ½ cup confectioner's sugar, ¼ tsp almond extract, milk
• Place mixture in to a piping bag or snack bag with the a tiny slit on the end and squeeze out icing to decorate cookies.
• Let icing dry for 4 hours before storing.