My mom LOVES shortbread cookies. This recipe did not disappoint her. The almond gives a great flavor and the texture of these is incredible. I always err to the side of under-baking.
Preheat oven to 350F in a medium bowl, cream together butter and white sugar until smooth. Mix in 1/2 tsp almond extract. Mix in flour until dough comes together. Roll dough into 1-1/2" balls and place on ungreased cookie sheets. Make a small hole in the center of each ball, using your thumb and finger, and fill the whole with preserves. Bake for 14-18 minutes in preheated over, or until lightly browned. Let cool 1 minute on cookie sheet.
