Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large bowl, cream together the softened butter, granulated sugar, and powdered sugar until light and fluffy, about 2 minutes.

Mix in the vanilla extract and almond extract (if using).

In another bowl, whisk together the flour and salt. Gradually add the dry mixture to the butter mixture, stirring until just combined.

Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.

Use your thumb (or the back of a spoon) to make an indentation in the center of each cookie.

Fill each indentation with a generous dollop of strawberry jam.

Bake for 12-15 minutes or until the edges are lightly golden.

Let cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.