Step 1

Preheat the oven to 350F.

Step 2

In the bowl of a stand mixer, use the paddle blade attachment to combine all of the ingredients except the jam until it becomes a cohesive dough, about 1-3 minutes.

Step 3

Using a small cookie scoop OR a tablespoon measuring spoon, scoop the dough onto a baking sheet lined with a silpat mat.

Step 4

Wet your hands just a little bit and roll the dough into balls. Using a 1/2 teaspoon measuring spoon (tip: re-use the one you used to measure the almond extract!), make a small well in the middle of each cookie.

Step 5

Fill the wells with about 3/4 teaspoon of jam.

Step 6

Bake for 8-10 minutes, or until the edges are JUST slightly brown.

Step 7

Let the cookies cool on the baking sheet for about 10 minutes before removing to a cooling sheet to cool completely.

Step 8

Store the cookies at room temperature for one day, or covered in the refrigerator for up to a week.