• Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
• Cream the butter and sugar together until it’s fluffy like a cloud — about 2-3 minutes.
  1 cup unsalted butter, softened, 2/3 cup granulated sugar
• Add vanilla and almond extract (if using). Mix until smooth.
  1/2 tsp vanilla extract, 1/4 tsp almond extract
• Add flour and salt. Mix on low speed or by hand until the dough comes together. It should be soft but not sticky — if it's a bit crumbly, just knead it a little with your hands.
  1/4 tsp salt, 2 cups all-purpose flour
• Roll the dough into 1-inch balls and coat them in granulated sugar. Place them a couple inches apart on your baking sheet.
• Press your thumb (or back of a teaspoon) into the center of each ball to make a little well. Be gentle so the cookie doesn't crack too much.
• Spoon in the jam! Fill each indent with about 1/2 tsp of strawberry jam — not too much or it’ll overflow like a lava pit.
  1/2 cup cup strawberry jam
• Bake for 12–14 minutes, or until the edges are juuust turning golden. Let them cool on the pan for 5 minutes, then move to a wire rack.
• Optional but fabulous: Once cool, dust with a light shower of powdered sugar like fairy dust.
  Powdered sugar for dusting

Strawberry Jam!

• In a small saucepan, combine strawberries, sugar, and lemon juice.
  2 cups fresh or frozen strawberries, 1/2 cup granulated sugar, 1 tbsp lemon juice
• Cook over medium heat, stirring often, until strawberries release their juices.
• Mash the strawberries gently and simmer for 10–15 minutes, until thickened.
• Remove from heat. Let cool completely before using in cookies.