Preheat your oven to 375°F (190°C). Prepare a baking pan lined with parchment paper.

Cream together 1 cup softened unsalted butter and 1 cup sugar for 5-6 minutes until light and fluffy.

Add 1 large egg and 1 teaspoon almond extract, then mix on low for 1 minute.

In a separate bowl, whisk together 2 ½ cups all-purpose flour and ½ teaspoon kosher salt. Gradually add to wet ingredients until a dough forms.

Roll the dough into 1 oz balls and place them 2 inches apart on the baking pan.

Flatten each dough ball using the bottom of a glass and create an indentation with your thumb.

Spoon 1 teaspoon of jam into each indentation.

Chill the pan in the refrigerator for about 15-20 minutes.

Bake for approximately 15 minutes until lightly brown around the edges.

Let cool on the baking pan for 10 minutes before moving to a wire rack.