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, about 3-5 minutes.

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

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

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

Roll the dough into tablespoon-sized balls and place on a lined baking sheet, about 2 inches apart.

Make an indentation in the center of each cookie ball with your thumb or the back of a spoon.

Fill the indentation with strawberry jam and place a chocolate truffle candy right in the center.

Bake for 10-12 minutes until edges are lightly golden.

Remove and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Dust cooled cookies with powdered sugar before serving.