Raspberry Thumbprint Butter Cookies

1
set oven to 325 degrees F.
2
Lightly grease a cookie/baking sheet.
3
In a large bowl using an electric mixer at medium speed beat the butter with vanilla and almond extract (if using) until fluffy.
4
In a bowl combine the confectioners sugar with cornstarch and flour; add to the creamed mixture and beat until smooth and combined.
5
Using hands shape into 24 round balls, then place on cookie sheet about 2-inches apart.
6
Push down slightly using the palm of your hand then make a small indent in the middle of each cookie.
7
Spoon about 1 teaspoon jelly or jam into the hole.
8
Bake for about 8-10 minutes (watch closely that the edges do not brown too much).
9
Cool on wire racks.