1. Cream the sugar and butter until fluffy (5-6 minutes on medium-high speed) using a stand or hand mixer.
2. Add the egg and almond extract and mix for a minute on medium speed until incorporated.
3. Whisk your flour and salt and add to the egg butter mixture on low speed until a dough forms.
4. Roll dough into 1 oz balls.
5. Place 2 inches apart on a parchment-lined baking pan and flatten with a glass bottom.
6. Use your child’s thumbprints or fingerprints to make flower petal indents in the dough.
7. Add jam to fill (about a teaspoon- don’t overfill!). Add a dot of dough for the center. 7. Chill for 15-20 minutes before baking.
8. Chill for 15-20 minutes before baking.
9. Bake in a preheated oven 375 degrees for about 15 minutes until the edges are slightly brown. Allow to cool for 10 minutes on the pan before removing.
