Preheat oven to 350F/180C

Add butter to bowl and mix for a few seconds until soft. Make sure to scrape down the bowl occasionally.

Add sugar at once to the butter and cream for 5 minutes or until pale and fluffy. Remember to scrape down the bowl.

Add egg yolks one at a time, mixing thoroughly after each addition. Also add the extracts.

In a separate bowl, mix flour and salt together with a whisk or a sifter. Add the flour mix to the butter mix. Dough will look crumbly at first, but will then become sticky.

Place bowl in fridge for about 10 minutes or until the butter firms up and it's easy to shape into balls.

Once the dough is firm, scoop out with a small spoon and form into balls onto a prepared baking sheet.

Once all the dough is formed, either take the back of a spoon or a clean finger and press down on the tops of the balls, forming an indentation. If the sides crack, do your best to shape the edges. You want a good sized well to hold your jam.

Place a spoonful of jam in each indentation. Make sure not to fill them too much or the jam will bubble out.

Place in the oven and bake for 12-15 minutes. Cookies will be done when they're set with a very light brown on the edges and the jam starts to bubble.

Let cool and enjoy! With the jam, these cookies last a few days before making the cookies too soft and crumbly. If you prefer, you can fill the cookies after you baked them. You can also did what I did and give them a drizzle. Some leftover dark chocolate ganache compliments the sweet strawberry jam.