Beat butter on high speed until creamy. Add the the sugar, vanilla, and almond extract..Slowly pour flour into the wet ingredients. Turn the mixer on low and slowly mix until a soft dough is formed. Press the dough down into a bowl and place in refrigerator until chilled. About 4 hours.
Preheat oven to 350F degrees. Shape about 1 Tablespoon of the cookie dough into balls. Press a small indentation with your thumb into each ball or use the bottom of a wooden spoon. Smooth out any cracks with your fingers. Fill each indent with jam.
Bake for 13-15 minutes or until edges brown slightly. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. Allow to cool for at least 30 minutes before glazing.
