• Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
• In a large bowl, use an electric mixer to cream together the butter and sugars until smooth, light and fluffy, about 2 to 3 minutes. Beat in the egg, vanilla and almond extracts and mix for another minute.
• In a separate small bowl, combine the flour and salt. Add the dry mixture to the wet mixture all at once and beat for about 30 seconds, or until the dough resembles coarse crumbs. Finish by mixing it with a wooden spoon to form a soft dough. You can work it with your hands a little, if needed.
• Roll the dough into 1-inch balls (you should have about 28), and place them 2-inches apart on the prepared baking sheet. Make an indention in the center of each cookie by gently pressing your thumb in the center. Fill each indentation with ½ teaspoon jam.
• Bake for 12 minutes. Remove the cookies from the oven and allow them to cool for 3 minutes on the baking sheet before transferring to a wire rack to cool completely.
• Dust the cooled cookies lightly with confectioners' sugar or drizzle with the optional glaze, if desired.

Optional Glaze

• Whisk together the confectioners' sugar, almond extract, and 2 teaspoons milk. Add additional milk, in very small increments, to reach a sturdy but drizzling consistency. Use the tip of a small spoon to drizzle over the completely cooled cookies.