Thumbprint Cookies

1 3/4C. flour
2 sticks butter, softened
1/2 C. sugar
1 tsp. vanilla extract
1/2 tsp. almond extract
Powdered sugar (for dusting)
1 C. jam (your choice)

-Beat butter and sugar until light and fluffy
-Add extracts and beat in
-Add flour and mix until just blended
-Roll a teaspoonful of dough between your hands until a small ball is formed
-Place the balls 2 inches apart on greased cookie sheets
-With either your pinkie finger or the end of a wooden spoon poke a hole in the center of each cookie (don't push all the way through though)
-Bake at 350 for 13-16 minutes, rotating from top to bottom and front to back at half-way through
-The cookies should only be slightly colored, remove them and let them sit for 2 minutes before removing them to wire racks to cool (I use a spoon to fix the indentations if needed while they are still hot)
-While they are cooling dust them with the powdered sugar
-Also, heat the jam either in the microwave or on the stove until it begins to boil and is smooth
-Spoon the jam into the cookie indentations and let cool to room temperature