Fingerklatschen

2/3 cup butter, softened
1/2 cup granulated sugar
2 egg yolks
1/2 teaspoon almond extract
1-3/4 cups sifted all-purpose flour
1/2 teaspoon salt
red jam (cherry or another flavor)
confectioners' sugar

Preheat oven to 325 F. Cream butter and granulated sugar; add yolks and beat until light. Add extract. Sift flour and salt and add to creamed mixture. Shape dough into 1 inch balls and place on ungreased baking sheets about 2" apart. Press finger or thumb into center of each cookie to make a shallow well. Bake about 25 minutes. Press again in centers after baking. Cool on a rack. When cool, fill centers with jam and sprinkle with confectioners' sugar. If using cherry jam, try to have a cherry in each cookie. Yields about 4-1/2 dozen cookies.