Ingredients
2 c. sifted flour
1/2 t. salt
1 c. butter
1/2 c. superfine sugar
2 t. vanilla (or 1 1/2 t. vanilla and 1/2 t. almond extract)
jam
1/2 c. sifted powdered sugar
Preparation
Sift together the flour and salt. Set aside. Cream butter and sugar until fluffy; add extracts. Slowly mix in flour, 1/2 c. at a time, until just blended. Chill dough for 1-2 hours.
Preheat oven to 325. Quickly shape dough into 1" balls and space them 2" apart on ungreased cookie sheet. Make a deep thumbprint in the center of each; fill with jam.
Bake for 15 minutes, or until cookies are the color of pale sand. Cool on wire rack.
When cooled, sprinkle with powdered sugar.
