1. Cream the sugar and butter until fluffy (5-6 minutes on medium-high speed).
2. Add egg and almond extract and mix for a minute on medium speed or 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 (about 2 TBSP)
5. Use your child’s thumbprints or fingerprints to make heart indents in the dough.
6. Add jam to fill (about heaping teaspoon- don’t overfill!)
7. Chill for 15-20 minutes before baking.
8. Place cookies 2 inches apart on a parchment-lined baking pan.
9. Bake in a preheated oven 375 degrees for about 15-18 minutes until edges are slightly brown
