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Recipe:

1 cup (2 sticks) unsalted butter, softened to room temperature
2/3 cup granulated sugar
1 teaspoon pure vanilla extract
1/2 teaspoon almond extract
1/4 teaspoon salt
2 and 1/4 cups all-purpose flour
1/2 cup raspberry jam (or however much you end up using!)
2 tablespoons of cornstarch

Your oven will be set to 350 degrees farenheight.
Start by creaming/whipping the butter with an electric mixer for a few minutes.
Then proceed to add in both the brown and granulated sugar. Whip again until fluffy.
Add in the almond/vanilla extract and single egg yolk. Beat this into the batter (not necessary to mix for as long this time, just get it all incorporated).
In a separate bowl, mix the flour, salt, and cornstarch.
Add the dry mixture into the wet mixture slowly. I added it in three sections, folding the batter in between each. Be careful not to over mix the dough, just make sure the flour is incorporated. Remember that this dough is much more ‘dry.’
You can use your hands to combine fully, and once it’s combined, roll the dough into a small ball on a cookie sheet.
You can use a measuring spoon to then create the indentation in the middle or your thumb (hence the name).
Scoop your jam of choice into the created space, and take the sheet of cookies to your oven for 13 minutes (14 at most).
Allow your cookies to cool, and you can then top with powdered sugar, nuts, or a simple frosting made from podwered sugar, milk, and vanilla extract.

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