Preheat your oven to 350°F and line two baking sheets with parchment paper.

In a large bowl, cream together the softened butter and sugar until light and fluffy, about 3 minutes.

Beat in the egg yolks, vanilla extract, and almond extract until well combined.

In a separate bowl, whisk together the flour and salt. Gradually add to the butter mixture, mixing just until combined.

Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheets.

Make center indentations with thumb or spoon; do not press through.

Fill each indentation with about ½ teaspoon of jam.

Bake for 12-14 minutes, until the edges are just starting to turn golden. The centers should still look pale.

Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar if desired.