Almond Shortbread Thumbprint Cookies with Raspberry Jam

"Cookâ??s Notes:Make sure the butter is at room temperature. Do not â??softenâ? it in the microwave because it may get too soft or even melted. This will give an incorrect texture and will effect baking success.Spoon the flour into a measuring cup. Do not scoop the flour with the measuring cup. You will end up with too much flour. Each cup of flour weighs about 4.3 ounces. Use a kitchen scale, if you have one.If your dough is too soft to handle (mine was not), put it in the refrigerator for 15-20 minutes before forming into cookies.The indention for the jam can be made with the back of a round 1/2 teaspoon measuring spoon, a melon baller, a small lid such as is on a chapstick tube or a bottle of extract, a cork, or the handle end of a wood spoon. Only press about halfway into the dough; don't go all the way to the bottom of the cookie because the jam will leak through the bottom. If the indention is not deep enough, however, the jam will spill out over the sides of the cookie while baking.If the dough cracks when the indention is made, simply press it gently back together with your fingers. No biggy.Use jam, not jelly or preserves. Jam has the right consistency for baking. Stirring the jam well will aid in making it the right consistency for putting into the indention...."