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In a medium bowl, stir together the softened butter, sugar, and extracts until well combined and creamy. You can do this by hand with a rubber spatula or use an electric hand mixer.
Add the flour and salt and mix to combine. The dough will be very soft, but should not be sticky enough to stick to your fingers.
Divide the dough into four equal-sized balls. Place on a parchment lined baking sheet and create an indent in each ball with either your thumb or the bottom of a small measuring spoon. If the dough cracks at all, you can smooth it out with your fingers. Place the baking sheet or plate in the fridge to chill for at least 3 hours, this is very important to minimize spreading while baking.
Once the cookies are chilled, preheat the oven to 350 degrees F.
Fill the indent of each cookie with about ½ teaspoon of jam.
Bake the cookies for 13-14 minutes. The cookies are done when they are set around the edges and lightly golden. They will spread slightly and puff up a little, but should retain their indent with the jam. Do not over bake as they are meant to be very tender.
Allow the cookies to cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool fully. Enjoy!