Cherry Thumbprint Cookies

• For the cookies, whisk together flour and salt.
• Cream butter, granulated sugar, and brown sugar in a bowl with a mixer on medium speed until light and fluffy, about 5 minutes. Add egg yolk, vanilla, and almond extract and beat on low speed until blended.
• Add flour mixture to creamed mixture; beat on low speed until combined. Wrap dough in plastic and chill at least 1 hour.
• Preheat oven to 350°. Line baking sheets with parchment paper.
• Shape dough into 1-inch balls, transfer to prepared baking sheets, spaced 1-inch apart, and indent to make thumbprints.
• Bake cookies until edges are set, 12–14 minutes. Let cookies cool on baking sheets 5 minutes, then transfer to a cooling rack; indent again if needed.

The Filling

• Heat cherry liquid in a small saucepan over medium-high to a boil. Whisk together cornstarch and lemon juice, whisk into boiling cherry liquid, and cook until very thick, 5–6 minutes; cool slightly. Spoon filling into cookie indentations and top each with a maraschino cherry; cool completely.