Make the thumbprint cookies:

1. Use a stand mixer (or hand mixer) and cream the butter and sugars together in a mixing bowl on medium speed until light and fluffy, about 2-3 minutes.
2. Add vanilla and salt, and continue to beat on medium until fully incorporated.
3. Gradually add the dry ingredients until just combined, and the mixture has formed a dough.
4. Use your hands to shape the dough into a ball (it will be a little crumbly).
5. Tightly wrap the dough with plastic cling wrap and chill for at least one hour in the refrigerator.
6. Preheat oven to 350 F. Line a large half sheet baking pan with parchment paper or a silicone baking mat.
7. Use a cookie scoop or spoon to take 1 tablespoon of dough at a time, and roll into 1-inch balls. Place on the lined cookie sheet.
8. Make an indentation with your thumb (or the back of a small spoon or measuring spoon) into the centre of each ball. The edges may crack slightly.
9. Use a small spoon to fill the indentation with jam — be careful that you do not overfill the indentations.
10. Place the cookie sheet into refrigerator to chill while the oven preheats.
11. Bake the cookies for 13-15 minutes or until edges are lightly browned. Allow the cookies to cool on the cookie sheet for 5 minutes before carefully transferring to a wire cooling rack to cool completely.

Make the glaze:

1. In a medium mixing bowl, whisk together confectioners' sugar, almond extract and 1 tablespoon of almond milk.
2. Add remaining milk, 1 teaspoon at a time, until you reach the desired consistency. If the mixture is too thick, add more milk. If it is too thin, add more sugar.
3. Using a spoon or a piping bag fitted with a fine round tip to drizzle the glaze over the cooled cookies. Let set for 1-2 hours.