Thumbprints - cooking recipe

Ingredients

3/4 c. unsalted butter
1/4 c. packed brown sugar
2 c. all-purpose flour
1 tsp. almond extract
1/4 tsp. salt
apricot preserves, currant jelly and/or grape jelly

Preparation

In a large mixer bowl, beat butter and brown sugar until light and fluffy.
Beat in flour, almond extract and salt until well combined.
Shape into 1-inch balls.
Place balls 1 1/2 inches apart on lightly greased cookie sheet.
Flatten slightly, then indent centers with thumb.
Fill with 1/4 teaspoon of preserves.
Bake at 350\u00b0 for 10 minutes or until edges are firm.
Cool on wire rack. Makes about 40 cookies.