Preheat your oven to 350°F (175°C).

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy (2-3 minutes).

Add the egg, vanilla extract, and almond extract (if using). Mix until fully combined and smooth.

In a separate bowl, whisk together the flour, baking powder, salt, and strawberry gelatin powder.

Gradually add the dry mixture to the wet ingredients, alternating with the milk, until a soft dough forms.

Roll the dough into tablespoon-sized balls, placing them on a lined baking sheet with 2 inches of space in between.

Press your thumb or the back of a spoon into the center of each cookie ball to create an indentation.

Fill each indentation with a small spoonful of strawberry jam.

Place a chocolate truffle candy in the center of the jam.

Bake for 10-12 minutes or until the edges turn lightly golden.

Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Dust cookies with powdered sugar before serving.