Preheat oven to 350.
In the bowl of a standing mixer, beat butter and sugar on high until smooth.
Combine egg and almond extract in a small bowl. Add egg mixture to mixer, and beat on high until fully combined.
With mixer on low, add flour. Mix until just combined.
Roll dough into small balls, using a tablespoon of dough for each ball. Place dough balls on baking sheet, about 1 1/2 inches apart.
Using your thumb, gently make a deep indentation into each dough ball. Spoon 1/4-1/2 teaspoon of jam into each indentation.
Bake until cookies begin to turn golden, 10-12 minutes. Cool on a wire rack and serve.