In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg, vanilla, almond extract, and salt.
Add in the flour ½ cup at a time, until fully incorporated. Rest the dough in the fridge for 10 minutes.
Use a spoon or small cookie scoop to portion out about 24 portions of the dough and roll into 1-inch balls. Place the balls about 2 inches apart on your prepared baking sheets.
Use your thumb to press an indentation into the center of each dough ball, creating a well for the jam or fruit preserves. Spoon roughly a teaspoon of the jam into the center of each indented dough ball.
Place the prepared cookies into the oven and bake for 8-10 minutes or until the cookies are lightly golden brown underneath and the jam is slightly spread and bubbly. Move to a cooling rack.
White Chocolate Drizzle (optional)
Melt 4 oz white chocolate with shortening in a microwave-safe bowl, stirring every 30 seconds. Cool slightly for 5 minutes. Place the chocolate in a resealable plastic bag. Cut small tip from bottom corner of bag. Squeeze the bag to drizzle glaze over cookies.
Notes
Use vegan butter to make this recipe dairy-free.
If using jam for the filling, fill before baking. All other fillings, fill after baking.
To coat the cookies in nuts or toasted coconut, roll the dough balls in an egg wash and then roll in the coating. To coat with sugar, roll the dough ball directly in the sugar mixture before pressing out.