Begin by softening your unsalted butter at room temperature for optimal mixing.

In a large mixing bowl, cream the softened butter and sugar together for 5-6 minutes until light and fluffy.

Add in the room-temperature egg and almond extract, mixing until combined.

In a separate bowl, whisk together the all-purpose flour and kosher salt.

Fold the dry mixture into the creamed butter mixture until just incorporated.

Roll the dough into 1-ounce balls and place them on a lined baking sheet.

Use your thumb to create deep indentations in the center of each ball.

Refrigerate the dough for 15-20 minutes to prevent spreading.

Preheat your oven to 375°F.

Fill each indentation with your choice of jam and bake for about 15 minutes.

Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.