Beat butter, granulated sugar and ½ teaspoon almond extract with a handheld mixer or a stand mixer until well combined.

Add flour and salt. Mix on low speed until large, soft crumbs form (this may take a few minutes), and continue mixing until the sandy mixture turns into cookie dough.

Roll dough into 1 inch balls and place about 1 inch apart on lined cookie sheets. Make an indent in the center of each ball (you can use your finger, but I like using a ½ teaspoon measuring spoon or the back of a wooden cooking spoon for a perfect look). Fill each indent with jam.

Chill the shaped cookies for 2-4 hours in the refrigerator, or freeze for 1 hour. It is important to chill the cookies before baking or they may spread out and lose their shape.

Note: If you chill the dough before shaping the cookies, it may be difficult to make the thumbprint indention. I find it is best to shape the cookies, then chill on the cookie sheet just prior to baking.

Heat the oven to 350° F. Bake the cookies (one tray at a time) for 18-20 minutes or until lightly golden around the edges and just set. Cool on the cookie sheet for 5 minutes, then transfer to a cooling rack to cool completely.

Once cookies have cooled, prepare the glaze. Use a spoon to lightly drizzle the glaze over each cookie.