A little more upscale than a thumbprint cookie, these little bites are buttery and pleasantly sandy in texture. The colorful pool of jam in the center adds both pretty visual contrast and a burst of bright fruit flavor.
Preheat the oven to 375°F. Line two baking sheets with parchment. Have on hand a small bottle cap or other flat round object about 1" in diameter (to press wells into the baked cookies).
To make the dough: In a large bowl, mix together the sugar, butter, salt, and extracts until smooth. Mix in the flour.
Scoop the dough into 1" balls (a teaspoon cookie scoop is just right for this) and place on the prepared baking sheets, leaving an inch of space between each cookie.
Grease the flat bottom of a glass or measuring cup and use it to press the balls 1/2" thick.
Bake the cookies for 10 to 12 minutes, until their edges just begin to brown. Remove from the oven and use the bottle cap to press a circle into the warm cookies to make a well for the jam.
To make the glaze: Whisk together the confectioners’ sugar, corn syrup, vanilla, and 3 tablespoons of the milk in a medium bowl; the mixture should be thick. Add more milk a teaspoon at a time until the glaze is the consistency of honey. When dropped into the mixing bowl, it should fall off the spoon in a thick ribbon that disappears back into the glaze after a few seconds.
To finish: Fill the indentations in the warm cookies with 1 teaspoon of jam or preserves. Let cool on the pan for 10 minutes before transferring to a rack to finish cooling completely. Once cool, drizzle with the glaze.
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