Using a handheld or stand mixer with a paddle attachment, beat the butter on high speed until creamy(~1 minute).
Switch the mixer to medium speed and add the sugar, vanilla, and almond extracts.
Add the salt and flour. Turn the mixer on low and slowly beat until a very soft dough is formed.
Press the dough down to compact it and tightly cover it with plastic wrap to chill until firm, at least 3 hours.
Line two baking sheets with parchment paper. Shape the cookie dough into balls with approx. 1 tablespoon of dough per ball and place on the prepared baking sheets.
Preheat oven to 350°F
Make an indentation with your thumb into each ball.
Fill each with a thumbprint with 1/2 teaspoon of jam.
Bake for 14-15 minutes or until lightly browned on the edges.
Allow the cookies to cool on the baking sheet for 5 minutes. Transfer to a wire rack to cool for at least 30 minutes.
Whisk the glaze ingredients together until smooth. Add more liquid to thin out or add more confectioners’ sugar to thicken consistency.
Drizzle over cooled cookies. Serve and enjoy!