# Components:
→ Cookies
01 - 1 cup unsalted butter, softened
02 - 2/3 cup granulated sugar
03 - 1 large egg yolk
04 - 1 teaspoon vanilla extract
05 - 1 1/2 teaspoons almond extract
06 - 2 cups all-purpose flour
07 - 1/4 teaspoon salt
→ Filling
08 - 1/2 cup cherry jam
09 - 1 to 2 tablespoons water (optional, to loosen jam)
→ Garnish (optional)
10 - 1/4 cup sliced almonds
# Method:
01 - Set oven temperature to 350°F and line two baking sheets with parchment paper.
02 - In a large mixing bowl, beat softened butter with sugar until light and fluffy.
03 - Add the egg yolk, vanilla extract, and almond extract; stir until fully combined.
04 - Mix in the all-purpose flour and salt until the dough becomes soft and uniform.
05 - Roll the dough into 1-inch diameter balls and place each 2 inches apart on the prepared baking sheets.
06 - Press your thumb or the back of a teaspoon into the center of each ball to make an indentation.
07 - If the cherry jam is too thick, loosen it with 1 to 2 tablespoons of water, then fill each well with approximately 1/2 teaspoon of jam.
08 - Optionally, sprinkle sliced almonds around the edges of each cookie.
09 - Bake for 13 to 15 minutes or until edges turn lightly golden.
10 - Allow to rest on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
