Thumbprint Cookies with Chocolate Ganache

2 c. + 2 T. SR flour

1 c. butter, cold, sliced into 1 T. pieces

2/3 c. sugar

1/2 t. almond extract

1/2 c. jam/preserves, seedless (use whatever flavor you like)*

Glaze (optional)

1 c. powdered sugar

1 t. almond extract

2 - 4 t. water

Chocolate Ganache

1 c. heavy whipping cream

1/2 c. butter

1 t. vanilla

2 2/3 c. chocolate chips

Preheat oven to 350. Combine flour, butter and sugar until mixed well (it will take some time since the butter is cold). Add in almond extract. Shape dough into 1-inch balls, about 1 T. each, and place 2-inches apart on ungreased baking sheets. Make a small indentation with thumb or forefinger in each cookie (large enough to fit 1/4 - 1/2 t. of jam). Fill each with 1/4 - 1/2 tsp jam. Chill in refrigerator for 20 minutes. Bake in oven 14 - 18 minutes. Make glaze while baking. Combine all ingredients in bowl until the consistency you want is reached. Place in small Ziploc bag and snip off one end. Drizzle cookies with glaze when cool. Store cookies in an airtight container.

*May also bake cookies first, with indention, and allow to cool for 20 minutes before adding chocolate ganache to the cookie. Add sprinkles if desired. Ganache will set up quickly in the refrigerator.

Directions for chocolate ganache:

Place cream and butter in pan and heat, but do not boil. Remove from burner. Combine vanilla and chocolate chips in a bowl. Pour hot butter mixture over top and stir until creamy. Let sit for 5 minutes. Stir. Allow to sit for 20 minutes until thick. Pour small amounts into indented cups. Top with sprinkles if desired. Place in refrigerator to set up completely.