Preheat oven to 350°.

Cream butter, sugar and almond extract for 2 min.

Stir in flour and salt.

Chill 1 hour. Shape dough in 1 T. balls; place on ungreased baking sheets. Make a small indentation in the center of each ball with your thumb; bake 5 minutes. Remove from oven and fill each indentation with 1/4 teaspoon jam; bake 5–7 more minutes. Cool for 2 minutes; transfer to a rack.