Preheat oven to 375 degrees. Line baking sheet with parchment paper.

Beat butter and sugar in an electric mixer on medium-high until fluffy, about three minutes. Beat in egg yolk and vanilla and almond extracts. Add flour and salt and mix until the dough comes together in a ball.

Roll dough into 1 inch balls and arrange on the prepared cookie sheet and flatten balls slightly with your thumb, leaving an indentation in the center.

Bake cookies for 8-10 minutes or until bottoms are starting to brown. Remove the baking sheet from the oven, If the indentations are not deep enough, push them back down with the back of a teaspoon.

Fill each indentation with a 1/2 teaspoon of jam, Bake for an addition 2-3 minutes or until the cookies are golden.

Transfer cookies to a wire rack to cool.

Meanwhile, prepare drizzle by adding milk to powdered sugar. Add additional milk to thin if needed.

Once cookies are cooled, using a teaspoon, drizzle glaze over cookies.