Press an almond into each. Bake at 300* for a total of about 20 minutes. After 5 minutes in the oven, press cookies down lightly with a fork and finish baking. Let cool completely before moving to an airtight container. Store in refrigerator.
Bake for 5 minutes at 300*, make an indentation in the cookie (I used my thumb), and fill with a little bit of jam. Bake another 10-15 minutes or until golden brown. I think raspberry tastes best, but Kent likes strawberry.
Our 10 year old suggested a chocolate kiss in the middle instead of jam, and this would also be good as a Christmas cookie.