Jam Thumbprint Cookies

Aren't they pretty?

The white filling is leftover almond-chocolate chip filling from hamentashen we made earlier in the week. You can use whatever jam you want, though (the red ones are cherry). Don't overfill them, or the jam will run out when it boils in the oven.

Ingredients

• 3/4 c. butter (room temperature)
• 1/2 c. sugar
• 1 egg
• 1 3/4 c. flour
• 1/4 tsp salt
• 1 tsp almond extract
• 1/2 tsp cinnamon
• jam or other filling
  

Methodology

1. Preheat oven to 375.
2. Cream butter, sugar, egg, cinnamon, and salt together. Add almond extract.
3. Add flour slowly until dough forms. If it's too soft, put it in the fridge for 10-20 min.
   
4. Roll into 1" balls and put on a greased cookie sheet. Push your thumb into them, then fill the indentation with jam or what have you.
5. Bake 8-12 min. Bryan's oven runs cool, so they probably could have gone even longer, but I was getting impatient.

Notes
The original recipe (found here) suggests there will be 36 cookies. In reality, this made a lot more. Also they are delicious.

If I were doing them to be super artsy, I'd use loads of colors of jams. I don't even usually like cookies that are not chocolate based, but these are great.