Cherry Almond Thumbprint Cookies

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.

In a large bowl, cream together softened butter and granulated sugar until light and fluffy.

Step 3: Stir in almond extract.

In a separate bowl, whisk together flour and salt.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Shape tablespoon-sized portions of dough into balls and place on the prepared baking sheet.

Use your thumb or the back of a teaspoon to make an indentation in the center of each cookie.

Fill each indentation with a small spoonful of cherry preserves.

Sprinkle sliced almonds on top of the preserves.

Bake for 12-15 minutes or until the edges are golden brown.

Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.

Enjoy these delightful cherry almond thumbprint cookies!