1. Prepare the Dough:

• In a large mixing bowl, cream together the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy (about 2–3 minutes).
• Add the vanilla and almond extracts, mixing until fully incorporated.
• Gradually add the flour, stirring just until a soft dough forms. Be careful not to overmix.

2. Shape the Cookies:

• Preheat your oven to 350°F (175°C).
• Line a baking sheet with parchment paper.
• Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheet.
• Use your thumb or the back of a small spoon to press an indentation into the center of each ball.

3. Fill with Jam:

• Spoon about 1/2 teaspoon of strawberry jam into each indentation. Be careful not to overfill, as the jam will spread slightly during baking.

4. Bake the Cookies:

• Bake for 12–15 minutes, or until the edges are lightly golden.
• Remove from the oven and let the cookies cool on the baking sheet for 5 minutes. Then transfer them to a wire rack to cool completely.

5. Prepare the Glaze:

• In a small bowl, whisk together the powdered sugar and water until smooth.
• Add vanilla, almond, or lemon extract for extra flavor, if desired.
• Adjust the consistency by adding more powdered sugar for a thicker glaze or water for a thinner drizzle.

6. Glaze the Cookies:

• Once the cookies have cooled completely, drizzle the glaze over the tops using a spoon or piping bag.
• Allow the glaze to set for 10–15 minutes before serving.