In a large bowl fit with a mixer, cream butter (high speed) until light and fluffy, about a minute or two.
Beat in granulated sugar, vanilla extract, and almond extract.
Slowly mix in flour and continue to mix on low until soft dough forms scraping down the sides of the bowl with a spatula.
Cover dough with plastic wrap and chill for at least 2-4 hours; dough should be firm when using. TIP: I refrigerated my dough overnight.
Preheat oven to 350°F. Line a cookie sheet with parchment paper.
Scoop 1 inch balls of dough and roll them until they are smooth.
Place on cookie sheet and press thumb into dough on each ball. Dough may crack, simply smooth over with finger.
Fill each thumbprint center will strawberry jam.
Bake in oven 13-14 minutes. TIP: Do not over bake cookies. Place dough in refrigerator after each use. Allow cookies to cool before placing on a wire rack.
To make the glaze, mix together ingredients until smooth. Drizzle cookie tops with spoon.
TIP: Cookie dough can be stored in freezer for up to 2 months. Baked cookies can be stored for 2-3 months covered, in freezer.